Onion Hash Brown Bake (Print Version)
# Ingredients:
01 -
Thawed frozen diced hash browns (32 ounces).
02 -
Melted unsalted butter (1/4 cup/57g for the potatoes).
03 -
Shredded sharp cheddar cheese (2 cups/226g).
04 -
Sour cream (1 1/2 cups/345g).
05 -
Unsalted butter (1/4 cup/57g for the sauce).
06 -
Diced yellow onion (1 small).
07 -
Minced garlic (2 teaspoons).
08 -
All-purpose flour (1/4 cup/31g).
09 -
Kosher salt (1 teaspoon).
10 -
Black pepper (1/2 teaspoon).
11 -
Cayenne pepper (1/2 teaspoon).
12 -
Dried mustard (1/2 teaspoon).
13 -
Room temperature chicken broth (1/2 cup/120g).
14 -
Room temperature whole milk (1/2 cup/122.5g).
15 -
Thinly sliced yellow onions (2 large/4 cups).
16 -
Vegetable oil for frying (4 cups).
17 -
Kosher salt for onions (1/2 teaspoon).
# Instructions:
01 -
Heat your oven to 350°F. Combine the thawed potatoes, melted butter, shredded cheese and sour cream in a big bowl.
02 -
Melt butter and cook the diced onions with garlic. Stir in the flour and add all seasonings. Slowly pour in the milk and broth while stirring until it gets thick.
03 -
Stir the warm sauce into your potato mix. Transfer everything to a greased 9x13-inch dish.
04 -
Let it cook for 45-50 minutes until it's bubbling hot.
05 -
Warm oil to 350°F. Cook onions in small batches until they turn golden brown, roughly 2-5 minutes. Put on paper towels and sprinkle with salt.
06 -
Scatter the crispy onions on top of the hot dish and serve right away.
# Notes:
01 -
You can prep this ahead of time but wait to add the crispy onions until you're ready to eat.
02 -
Make sure your oil stays at 350°F for each new batch of onions you fry.