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    You are in: Home / Recipes / Schwartzies Hash Browns Recipe
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    Schwartzies Hash Browns

    Schwartzies Hash Browns. Photo by Mel Griffin

    1/1 Photo of Schwartzies Hash Browns

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    less2saw's Note:

    Love comfort food? Tired of dry or tough hash brown casseroles? This one freezes well and is definitely good for any time at all. My sons consider it a staple and fight to get the most. From "The Best of Bridge" cookbooks

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes.
    3. 3
      Mix all but the parmesan with the potatoes.
    4. 4
      Transfer this mix to a presprayed 9X13 inch baking dish.
    5. 5
      Sprinkle the parmesan over the top.
    6. 6
      Bake at 350F for 60-90 minutes.
    7. 7
      This is moist, and very flavorful. Make the whole recipe, divide it into two pans and freeze one before cooking for a quick side later. Or, double or triple it for a pot luck or office size serving. Everyone will want the recipe, and more.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on April 30, 2011

      55

      Like many of you, I've been making this casserole for many years. This has probably been my most requested side dish. In fact, I made it so often I grew sick of it and did not make it for some time. This recipe adapts to differing tastes very well, although I do not like to use shredded potatoes; the "country" or "bulkier" hash browns work better for me. I often make this with low fat soups and sour cream and it's great! O'Brien potatoes are good as well. I use one can of cream of potato soup and one can of cream of mushroom. The BEST part, however, is that I add a nice layer of toasted sesame seeds atop the parmesan cheese, and I bake it at a mere 300 degrees for 2 plus hours - uncovered! Very, very good! You can't go wrong with this recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 09, 2014

      45

      This recipe tasted great and had good reviews all around when I made a double recipe. However, even after 1 1/2 hours of baking, it had a lot of oil remaining on top at the end! I ended up having to blot it off once it cooled, otherwise it would have been too greasy. Would definitely make again, but I might omit the butter entirely.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2011

      55

      Where I live this type of potatoe dish is called funeral potatoes and is served very often and everyone has their own recipe. This is w/o a doubt the best I've ever eaten. The parm cheese puts it over the top! That said, I must confess that everything was in the bowl, except the sour cream and oh my gosh, I didn't have any! So I subbed ranch dressing. I also used country style hashbrowns. This recipe is IT! I will never bother using another recipe. Greatest compliment of course was hubby mmming when he'd take a bite! Thanks Laurel

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Schwartzies Hash Browns

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 663.8
     
    Calories from Fat 461
    69%
    Total Fat 51.2 g
    78%
    Saturated Fat 27.0 g
    135%
    Cholesterol 95.5 mg
    31%
    Sodium 1245.3 mg
    51%
    Total Carbohydrate 39.5 g
    13%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.2 g
    21%
    Protein 15.5 g
    31%

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