Recipe Background
Jack's Hash Brown Bake turns simple ingredients into a sharable comfort dish perfect for embracing new beginnings.
The first day I set foot in the bustling halls of my new high school, it felt like the beginning of an entirely new chapter. To mark this momentous occasion, my dad and I decided on a special breakfast that could power me through those nerve-wracking introductions. I discovered the magic of frozen hash browns that morning, perfectly serving as the foundation of a warming dish we quickly assembled together in the kitchen. We tossed them with cream of chicken soup, which we always seemed to have in the cupboard, and a generous amount of pepper jack cheese for a touch of heat.
As the aroma filled the house, Dad mentioned a trick he learned from his college buddy: adding a handful of crushed potato chips on top for unforgettable crunch. That detail elevated the dish, making it an instant hit. It was that same morning I realized how a well-thought-out meal could soothe pre-class jitters and give you the courage to face the unknown. As we served up slices, I not only uncovered a love for cooking but also an appreciation for meals shared with family during life’s milestones.
Ingredients
For the bake:
- 1 (30-ounce) package frozen shredded hash brown potatoes thawed
- 1 (10.5-ounce) can condensed cream of chicken soup
- 2 cups pepper jack cheese shredded
- 1 1/2 cups heavy cream
- 1/2 cup butter melted
- 1/2 cup sour cream
- 1/4 cup parmesan cheese shredded
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the topping:
- 1 cup potato chips crushed
- 5 strips bacon cooked and crumbled
- 3/4 cup parmesan cheese shredded
- 1 teaspoon paprika optional
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large bowl, add the hash browns, the cream of chicken soup, the pepper jack cheese, the heavy cream, the butter, the sour cream, 1/4 cup of the parmesan cheese, the salt, the onion powder, the garlic powder, and the black pepper, and mix until well-combined.
- Evenly spread the hash brown mixture into the prepared baking dish.
- In a medium bowl, add the potato chips, the bacon, and the remaining parmesan cheese, and stir to combine.
- Evenly sprinkle the potato chip mixture over the hash brown mixture.
- Top the bake with the paprika.
- Bake, uncovered, until the edges are bubbly and the topping is golden-brown, about 25-30 minutes.
- Serve.
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