Hashbrown Casserole for One

Course Side Dish

Cuisine American

Keyword cheesy hash browns, potato side dish for one, single serving casserole, small batch casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings 1 serving

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

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

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.