Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Skillet (for sautéing onion)
- Measuring cups and spoons
- Mixing spoons
- Aluminum foil
Step-by-Step Instructions
First, I get everything prepped. I’ll dice the onion finely, because nobody wants a big chunk of raw onion in their bite, and shred that block of cheddar cheese. I always take the hash browns out of the freezer about an hour before I start, letting them sit on the counter to thaw. If I forget (which happens more often than I’d like!), I’ll spread them in the baking dish and pop them in a warm oven for 10-15 minutes, just to take the deep chill off. This is crucial—if they’re frozen solid, they’ll throw off your baking time and make the mixture too cold to combine evenly.
Next, in my trusty skillet, I sauté the diced onion in a tablespoon of the melted butter until it’s soft and translucent. This step is non-negotiable for me. I’ve tried skipping it and adding the onion raw, and the flavor is just too sharp and pungent. Taking these few minutes to cook them down mellows their flavor and blends them seamlessly into the creamy base. Once they’re soft and fragrant, I scrape them into my large mixing bowl to cool for just a minute.
Now for the fun, messy part: combining. To the bowl with the slightly cooled onions, I add the thawed hash browns, the entire can of cream of chicken soup, the full container of sour cream, the remaining melted butter, the shredded cheese, and all the seasonings. I ditch the spoons here and use my clean hands to mix. It’s the best way to ensure every shred of potato gets coated in that luscious, cheesy sauce. The mixture will be thick and glistening. I then press it firmly and evenly into my greased 9×13 dish. Pressing it down helps it hold together when served.
Finally, the crowning glory: the crispy topping. I melt the last two tablespoons of butter and toss it with the crushed Ritz crackers. I love Ritz for their buttery, salty flavor, but cornflakes work great too for a different kind of crunch. I sprinkle this evenly over the entire surface. Then, it goes into a 350°F oven, uncovered, for about 50-60 minutes. I start checking at 50 minutes—you’re looking for the topping to be deeply golden brown and the edges to be bubbling ferociously. When you see those bubbles, you know the center is hot and creamy.(See the next page below to continue…)