Prep 10 mins
Cook 45 mins
I use Washington potatoes but any good russet works well. This has been a great side dish that everyone loves and it is perfect for a potluck. I've always made this in my Cuisinart, no need to wash between steps. The prep time is for using a food processor, but you can do it the old fashioned way too!
- Pre-heat oven 375 degrees Fahrenheit.
- Spray or grease a 9 inch deep dish pie dish or similar sized baking dish.
- Pat shredded potatoes into the baking dish with the edge a little higher than the rest.
- Layer the chopped onions (see Note) on top of the potatoes or mix them together if you prefer.
- Sprinkle the cheese over the top of the potatoes and onions.
- In food processor bowl, using the knife blade, add the salt, pepper, eggs, milk, dry mustard, garlic powder, and paprika.
- Pulse a couple of times.
- Carefully pour mixture over the potato mixture.
- Note: I originally would sauté the onions in a little oil, but now skip that step; you might prefer them that way.
- Bake 45 minutes.
I used 1/2 a box of the dried hash browns Costco sells. Very tasty.
It's delicious! I shoved the onion through the FP shredded along with the potatoes, which I didn't peel. I had this in the oven in 5 minutes. It needed more salt. :) Reviewed for Culinary Quest 2014/CCQ. Happy cooking!
this is so easy and tastes great good for busy mornings cakepops on parade family picks