Slow Cooker Cheesy Hash Brown Casserole | The PERFECT side dish recipe! (2024)

FAQs

What to serve with cheesy hash browns? ›

Frozen hash browns will leak moisture during cooking, which could leave a soggy, sad mess behind. For the best results, let the frozen hash browns thaw overnight in the fridge, then thoroughly pat them dry to remove as much moisture as possible before cooking them to crispy.

Leftovers should be refrigerated in an airtight container and are best if used within 3 days. You can also freeze leftovers, they're best if used within 3 months. To reheat, let it defrost in the refrigerator and bake it in a 350° oven, covered, for 20-25 minutes.

MACARONI & CHEESE – Always a favorite served alongside a hashbrown casserole. VEGGIE PLATTERS – Chop carrots, celery, bell peppers, broccoli and cauliflower and add grape tomatoes and a bowl of ranch dressing in the middle. MEATBALLS – These are always a hit served out of a crockpot.

Scalloped potatoes are rich and filling. Lean proteins and other veggies pair nicely, try grilled ham, pan-seared fish, roast chicken, broiled lobster, or even a filet of beef tenderloin. If no animal proteins are desired a lovely side salad with a sharp vinaigrette works great.

The secret to the crispiest hash browns? Remove as much moisture as possible before frying.

Whisk together equal parts cornstarch and cold water in a small bowl. Use one tablespoon of cornstarch per cup of liquid you would like to thicken. Stir out all the lumps. A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness.

A: Exposure to air or oxygen is the cause of this situation when the potatoes are cut and stored in advance for any future cooking.

Great with just a splat of ketchup, or maybe some maple syrup that meandered off the accompanying pancakes, hash browns are the ideal potato vehicle for other toppings, too. Taking some cues from potato dishes you already like, let's take a tour through all a hash brown could be.

What does McDonald's fry their hash browns in? ›

Ingredients: Potatoes, Non-Hydrogenated Vegetable Oils (Sunflower, Rapeseed, in varying amounts), Salt, Maize Flour, Dehydrated Potato, Dextrose, Stabiliser (Diphosphates), Black Pepper Extract. Prepared in the restaurant using non-hydrogenated vegetable oil.

Cover and cook just until the perimeters start to get golden, about 5 minutes. Use a spatula to press the top down. Season with salt and pepper and flip. Cook, uncovered, until the bottom is golden and crispy, another 3 to 5 minutes.

Thawing the casserole first can help to ensure even baking—no icy centers allowed. The biggest mistake in this process is not giving yourself enough time. It's not advisable to attempt to thaw your casserole in the oven or in the microwave.

Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.

You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator before baking or reheating in the oven.

Once the casserole is baked and cooled, store leftovers in an airtight container in the refrigerator for up to 4 days. You can freeze the hashbrown casserole, either before baking it or after it has been baked and cooled. Cover tightly with plastic wrap and foil and freeze for up to 3 months.

One of Waffle House's advertising campaigns used the phrase "scattered, smothered and covered," a reference to hash browns prepared with onions and cheese. Scattered, Smothered and Covered. Compilation album by. Hootie & the Blowfish.