Hashbrown Casserole for One
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A cheesy hash brown casserole in a 5-inch dish, with a crisp panko and cheddar topping. Thaw the potatoes first.
Ingredients
- 1 cup frozen diced hash brown potatoes thawed and dried
- ½ tablespoon olive oil
- ¼ cup chopped onions
- ⅛ teaspoon salt
- ⅛ teaspoon coarse ground black pepper
- 1 minced garlic clove
- ⅓ cup low-sodium chicken broth
- ¼ cup heavy cream
- ¼ cup sour cream
- ⅔ cup shredded sharp cheddar divided into ⅓-cup portions
- 3 tablespoons panko bread crumbs
- 1 tablespoon melted salted butter
Equipment
- skillet
- mixing bowl
- baking sheet
Directions
- Heat the oven to 350°F. Pat the thawed potatoes dry.
- Cook the onions in the olive oil with the salt and pepper in a 10-inch skillet for about 2 minutes. Stir in the garlic and cook for 30 seconds.
- Add the broth, then the heavy cream. Bring to a simmer and stir for about 2 minutes, until thicker. Take the skillet off the heat and stir in the sour cream.
- Fold in the potatoes and ⅓ cup of the cheddar. Spoon into a buttered 5-inch baking dish.
- Mix the panko with the remaining ⅓ cup cheddar and the melted butter. Sprinkle it over the potatoes.
- Set the dish on a rimmed tray and bake for about 30 minutes, until golden and bubbling. Let it rest for 5 minutes.
Notes
If the potatoes are still frozen, microwave them for about 1 minute to thaw them faster.
Nutrition
Serving: 514g | Calories: 1023kcal | Carbohydrates: 55g | Protein: 29g | Fat: 79g | Saturated Fat: 43g | Trans Fat: 1.7g | Cholesterol: 206mg | Sodium: 1121mg | Potassium: 817mg | Fiber: 3.9g | Sugar: 7.2g | Vitamin A: 2425IU | Vitamin C: 18mg | Calcium: 708mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); frozen diced hash brown potatoes counted as frozen hash browns, panko bread crumbs counted as dry bread crumbs. Brands and portions vary, so use it only as an approximation.