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funeral potatoes in a small red baking dish next to a blue napkin
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5 from 10 votes

Hashbrown Casserole For One

This single serving hashbrown casserole is a creamy, cheesy dish made with diced hashbrowns, a rich sauce, and a crispy breadcrumb topping.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Main Dish, Side Dish
Cuisine: American
Keyword: cheesy potato casserole, frozen hash browns, funeral potatoes, hash brown casserole, hashbrown casserole
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 cup frozen diced hash brown potatoes
  • ½ tablespoon olive oil
  • ¼ cup chopped onions
  • ⅛ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper
  • 1 clove garlic -minced
  • ⅓ cup low sodium chicken broth
  • ¼ cup heavy cream
  • ¼ cup sour cream
  • ⅔ cup sharp cheddar cheese -divided
  • 3 tablespoons Panko breadcrumbs
  • 1 tablespoon salted butter -melted
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C).
  • Thaw the potatoes: Place frozen diced hashbrowns in a medium bowl to thaw. To speed up thawing, microwave for 1 minute or refrigerate overnight. Pat dry before using.
  • Cook the onions: Heat olive oil in a 10-inch skillet over medium heat. Add onions, salt, and pepper, and cook, stirring frequently, until onions are translucent, about 2 minutes.
  • Add garlic and cook for 30 seconds, stirring frequently.
  • Make the sauce: Pour in chicken broth, increase heat to medium-high, and bring to a simmer, about 30 seconds.
  • Stir in heavy cream and let the sauce thicken, stirring frequently, for about 2 minutes.
  • Remove from heat and mix in sour cream.
  • Assemble the casserole: Stir the thawed potatoes into the sauce until fully coated.
  • Mix in the cheese: Add ⅓ cup of shredded cheese and stir to combine.
  • Transfer to a baking dish: Spoon the mixture into a lightly buttered 5x5-inch baking dish.
  • Make the topping: In a small bowl, mix breadcrumbs, the remaining ⅓ cup of cheese, and melted butter.
  • Top the casserole: Sprinkle the breadcrumb mixture evenly over the potatoes. Place the dish on a rimmed baking sheet to catch any spills.
  • Bake for 30 minutes until hot and golden brown.
  • Let it rest for 5 minutes before serving.

Notes

    • Read the recipe first: This dish comes together fast, so review the recipe and prep your ingredients before starting.
    • Topping options: We use a breadcrumb topping, but you can swap it for ½ cup of crushed Corn Flakes or 8 crushed buttery crackers (like Ritz or Club).
 
 
If doubling this recipe, double the ingredient amounts and bake in either two 5x5-inch baking dishes or one 6x8-inch baking dish.

Nutrition

Serving: 1serving | Calories: 892kcal | Carbohydrates: 44g | Protein: 22g | Fat: 72g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 191mg | Sodium: 1333mg | Potassium: 362mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2338IU | Vitamin C: 4mg | Calcium: 701mg | Iron: 2mg

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