About
When some refined, backwoods cuisine is calling your name, we have just the bit of hee-haw good eating you're craving! Country Hash Browns are the best down-home way to eat taters in a more elevated, sophisticated manner. You know it's sure to be a hit when you assemble tart sour cream, mild melted cheddar cheese, lots of seasonings, and smooth half-and-half to make these creamy, delicious 5-star spuds! The always versatile Country Hash Browns can be the star of the backyard barbecue or the golden moment at a black-tie affair. You can take the tater out of the country, but you can't take the country out of the tater. Yee-haw, let's enjoy!
Ingredients
- 5 tablespoons unsalted butter, divided
- 1/4 teaspoon garlic powder
- 1 small onion, finely diced
- 1/2 teaspoon kosher salt, plus more, to taste
- black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups mild cheddar cheese, shredded, divided
- 1 (30-ounce) bag frozen shredded hashbrowns, thawed
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
Step 3 -In a large saucepan over medium-high heat, melt the remaining butter.
Step 4 -Add the garlic powder, the onion, 1/2 teaspoon the salt, and the black pepper and cook until the onion is softened, about 5 minutes.
Step 5 -Add the flour to the butter mixture and whisk until it is sizzling and lightly golden, about 2 minutes.
Step 6 -Add the half-and-half and the chicken broth to the flour-butter mixture, return to a simmer, and cook until thickened, about 1 minute.
Step 7 -Transfer the sauce mixture from the heat, add the sour cream and 1 1/2 cups of the cheddar cheese, and stir to combine.
Step 8 -Add the hashbrowns to the sauce mixture and stir to combine.
Step 9 -Add more of the salt and the black pepper if needed and stir to combine.
Step 10 -Pour the hashbrown mixture into the prepared baking dish and evenly sprinkle with the remaining cheddar cheese.
Step 11 -Bake the hashbrown mixture until browned and bubbling around the edges, about 45 minutes.
Step 12 -Increase the oven temperature to 475 degrees F and bake until the top of the hashbrown mixture is crisp and browned all over, about 5 minutes.
Step 13 -Serve.
