Schwartzies Hash Browns

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Thaw frozen hash browns or pre-cook potatoes and chop into 3/8" cubes.
  3. Mix all but the parmesan with the potatoes.
  4. Transfer this mix to a presprayed 9X13 inch baking dish.
  5. Sprinkle the parmesan over the top.
  6. Bake at 350F for 60-90 minutes.
  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.
Most Helpful

5 5

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.

4 5

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.

5 5

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