Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with non-stick cooking spray.
Step 2
Heat a large Dutch oven over medium-high heat and melt
Unsalted Butter (1/3 cup)
. Add
Onion (1)
and saute, stirring occasionally, until the onions start to soften. Sprinkle
All-Purpose Flour (1/4 cup)
over the onions and stir until well blended. Cook for 2 minutes, stirring constantly.
Step 3
Whisk in the
Milk (1 cup)
and continue whisking until the mixture is blended and lump-free. Add the
Chicken Broth (2 cups)
and whisk again. Bring mixture to a simmer and allow to thicken, which will take about 3 minutes. Season to taste with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Remove from the stove and stir in the
Shredded Sharp Cheddar Cheese (2 cups)
,
Monterey Jack Cheese (1 cup)
, and
Sour Cream (1 cup)
, stir until melted and blended. Add the
Frozen Shredded Hash Browns (1 bag)
and stir until evenly mixed.
Step 5
Spread potato mixture evenly in prepared baking dish. Add
Cooked Bacon (to taste)
if desired.
Step 6
In a small bowl, combine the
Unsalted Butter (1/3 cup)
,
Corn Flakes (3 cups)
,
Grated Parmesan Cheese (1/4 cup)
, and
Smoked Paprika (1/2 Tbsp)
. Stir gently until the topping is evenly coated and crumbly. Sprinkle evenly over top of potato mixture.
Step 7
Cover baking dish with foil and bake for 25-30 minutes (it will take the longer time if your hash browns were completely frozen).
Step 8
Remove foil and bake for an additional 15 minutes or until golden and bubbling around the edges and topping is crispy.
Step 9
Remove from oven and let rest for 10 minutes before serving; garnish with
Fresh Parsley (to taste)
.
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