How to make smothered and covered hash brown casserole

Kate Elliott

Contributing Writer

Smothered and covered hash browns are a Waffle House favorite, mainly because you get to choose whatever toppings you'd like. The same is true in this recipe, and while I like mine pretty plain (I just love those crispy potatoes!), I do add a few eggs when making it in casserole form. This helps give it "legs," making the casserole really stand up when served.

Other than that, I add a few green onions and a little bit of cheese and let it all bake together until perfectly golden. And while the Waffle House may offer a ton of options, you can expand on those even more when it's just you and your hash browns. Make them Mexican by using pulled pork and taco seasonings, or make them Italian by adding tomatoes and pancetta. When in your own kitchen, the choice is really all yours!

Ivan Mateev

Smothered and Covered Hash Browns

10 minutes

45 minutes

55 minutes

1 30-ounce bag frozen hash browns

3 green onions, sliced

4 eggs

1/4 cup (60 ml) heavy cream

1 teaspoon (5 ml) coarse salt

1/2 teaspoon (2.5 ml) freshly ground black pepper

1/2 cup (45 g) Parmesan cheese, finely shredded

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 9-by-13-inch casserole dish.

In a large bowl, combine the frozen hash browns, green onions, salt and pepper.

Beat the eggs lightly with the heavy cream. Pour this mixture over the potatoes. Mix well to combine.

Pour this mixture into the prepared casserole dish and level it out so that the mixture will cook evenly. Sprinkle Parmesan cheese on top.

Bake in the oven 45 minutes, until the cheese is golden brown and the dish is hot and cooked through.

Pro tip: Get the bottom and sides of the potatoes extra crispy by cooking the casserole in a cast-iron skillet!

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