From the Kitchen of Janet Cuddigan


Cheesy Loaded Hash Browns

From the Kitchen of Janet Cuddigan.

A yummy crowd-pleaser for a holiday gathering or an everyday meal.

Cheesy Loaded Hash Browns

Cooking spray

1 - 32 ounce package frozen hash brown

potatoes, thawed

1 - 16 ounce container sour cream

8 slices cooked bacon, crumbled

1 - 1 ounce package ranch dressing mix

2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 13X9-inch baking pan with cooking spray or butter. Combine hash browns, sour cream, bacon, ranch mix, and 1 cup Cheddar cheese in a large bowl; stir until well mixed. Spread into baking pan; cover with aluminum foil. Bake in the preheated oven for 45 minutes. Remove foil; sprinkle remaining Cheddar cheese evenly across potatoes. Bake until cheese is bubbly and lightly browned around the edges, about 15 minutes.

This recipe feeds eight people and can be halved for a family of four.


Adapted from


Sean D. Cuddigan
Connect with me
SSA and VA Disability Attorney in Omaha, Nebraska
Comments are closed.