ADVERTISEMENT

Oven Baked 4-Ingredient Hash Brown Pie

mohmed mohmedon

ADVERTISEMENT


ADVERTISEMENT

An old-fashioned, comforting potato side dish with crisp, golden edges, a cheesy crust, and a tender, creamy potato center. Baked right in a clear pie dish, this 4-ingredient favorite delivers all the rich, savory goodness of a classic hash brown casserole in sliceable wedges.

Recipe Overview & Key Metrics

Metric Details
Prep Time 15 minutes
Bake Time 35–45 minutes
Resting Time 10 minutes
Total Time ~1 hour
Servings 6–8 wedges
Baking Dish 9-inch glass pie dish
Oven Temperature 375°F / 190°C

Ingredients & Kitchen Tools

Ingredients

Ingredient Quantity Notes & Preparation
Frozen Shredded Hash Browns 4 cups Completely thawed and thoroughly squeezed dry
Sour Cream 1 cup Binds potatoes, adding richness and subtle tang
Sharp Cheddar Cheese 1½ cups Divided: 1 cup inside mixture, ½ cup for topping
Unsalted Butter 4 tbsp Melted (plus extra to grease pie dish)

Kitchen Tools

  • 9-inch glass pie dish

  • Large mixing bowl

  • Clean kitchen towel or paper towels

  • Rubber spatula or wooden spoon

  • Thin spatula

  • Wire cooling rack

Step-by-Step Instructions

1
Prepare the Pie Dish
Prevents sticking and encourages browning
1.Prepare the Pie Dish :Prevents sticking and encourages browning.

Preheat your oven to 375°F / 190°C. Generously butter a 9-inch glass pie dish, paying extra attention to the rim and sides to help the potato edges brown and crisp.

2
Thaw and Thoroughly Drain Hash Browns
Crucial step to prevent soggy potatoes
2.Thaw and Thoroughly Drain Hash Browns :Crucial step to prevent soggy potatoes.

Completely thaw the 4 cups of shredded hash browns. Spread them onto a clean kitchen towel or several layers of paper towels, then roll and press firmly to wring out as much excess liquid as possible.

3
Mix the Filling
Keep shredded potato texture intact
3.Mix the Filling :Keep shredded potato texture intact.

In a large bowl, combine the dried hash browns, 1 cup sour cream, 1 cup shredded sharp cheddar, and 4 tablespoons melted butter. Gently fold together with a spatula until evenly coated without mashing the potato shreds.

4
Fill the Dish & Top with Cheese
Form the pie structure
4.Fill the Dish & Top with Cheese :Form the pie structure.

Transfer the mixture into the buttered pie dish. Gently press into an even layer, pushing slightly up the sides. Sprinkle the remaining ½ cup shredded sharp cheddar evenly across the top.

5
Bake to Perfection
Bake until golden and bubbly
5.Bake to Perfection :Bake until golden and bubbly.

Bake on the center rack for 35–45 minutes. The pie is done when the top cheese is melted and deeply golden, the edges are crisp and browned, and the potato center is tender.

6
Rest, Slice, and Serve
Allows the pie to set for clean slicing
6.Rest, Slice, and Serve :Allows the pie to set for clean slicing.

Remove from the oven and set on a wire rack for 10 minutes. Run a thin spatula around the rim, slice into 6–8 wedges, and serve warm.

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)


ADVERTISEMENT

Next »

ADVERTISEMENT