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Recipe Ingredients

  • 1 (32-oz.) bag frozen shredded hashbrown potatoes, divided
  • ½ cup (1 stick) butter, divided
  • 1 cup half and half
  • 1 tsp. Lawry’s seasoned salt, divided
  • 1 Tbsp. hot Hungarian paprika

Optional garnish:

  • spring onion tops

Nutrition Info (Per Serving)

    Servings 16 Calories per Serving 114 Total Fat 8 Saturated fat 4.5 Trans fat <1 Cholesterol 20mg Sodium 250mg Total Carbohydrate 9g Dietary Fiber 0.5g Total Sugars 0.5g Protein 1g

Recipe Directions

  1. Preheat oven to 350 degrees F.
  2. Spread half of the frozen hashbrown potatoes evenly over the bottom of a 9 x 13 casserole dish.
  3. Place butter in a small microwave safe dish; microwave for about 30 seconds until melted.
  4. Drizzle half of the melted butter over the contents of the casserole dish. Sprinkle evenly with 1 tsp. seasoned salt.
  5. Layer with remaining potatoes. Repeat step 4.
  6. Pour half and half evenly into the casserole dish.
  7. Sprinkle the top of the casserole evenly with paprika.
  8. Bake uncovered in preheated oven for 60 minutes or until tips and edges begin to brown.
  9. Optional: top with freshly chopped spring onion tops. Serve immediately.

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