Cheesy Hash Brown Casserole
Makes about 10 servings
  • 1 (30-ounce) bag frozen shredded hash brown potatoes
  • 12 large eggs, beaten
  • 1 cup heavy whipping cream
  • 1 cup mayonnaise
  • 2 cups shredded sharp Cheddar cheese, divided
  • 2 cups shredded smoked Cheddar cheese, divided
  • 1 cup chopped green onion
  • 1 (4-ounce) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: chopped green onion, ground black pepper
  1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with cooking spray.
  2. In a large bowl, stir together hash browns, eggs, cream, mayonnaise, 1½ cups sharp Cheddar, 1½ cups smoked Cheddar, green onion, green chiles, cumin, salt, and pepper until well combined. Spoon into prepared pan.
  3. Bake until browned and bubbly, about 50 minutes. Sprinkle with remaining ½ cup sharp Cheddar and remaining ½ cup smoked Cheddar. Bake until cheese is melted, about 5 minutes more. Garnish with green onion and pepper, if desired.
Recipe by Taste of the South at