Creamy Skillet Hash Browns Casserole

Recipe by strawberrybird
READY IN: 40mins
YIELD: 1/2 cup




  • Place potatoes in a large saucepan and cover with cold water. Place on stove over medium-high heat. When water is boiling rapidly, turn off heat, cover pot, and let potatoes sit for 5 minutes. Carefully drain water and cool potatoes. You can refrigerate them, which will take a little while, or run them under cold water for 5-10 minutes (my preferred method).
  • Shred potatoes, set aside.
  • Heat large skillet over medium heat. Add chopped bacon. Cook for 2-3 minutes. Add onions. Cook until bacon is cooked and onions are browned, stirring occasionally, 5-6 minutes.
  • Add butter or margarine to skillet and let melt.
  • Add shredded potatoes and stir until onions and bacon are evenly distributed among the potatoes. Flatten with the back of the spatula and let sit until bottom is browned, 4-5 minutes.
  • Flip potatoes over. This does not need to be down perfectly. Cook another 4-5 minutes until potatoes are browned on both sides.
  • Add sour cream, cheese, and pepper. Stir until mixed. Flatten potatoes with spatula and cook a few minutes, until browned. Flip. Cook another few minutes. Serve warm.
  • Add additional cheese if desired.