Equipment Needed
- 9×13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk or wooden spoon
- Skillet (optional, for sautéing onion)
- Measuring cups and spoons
Step-by-Step Instructions
My process always starts with prep. I take my bag of frozen hash browns out of the freezer well in advance. If I forget, I spread them in a single layer on a baking sheet for about an hour to thaw quickly. Meanwhile, I preheat my oven to 350°F (175°C) and grease my 9×13 baking dish. I also finely dice my onion. Here’s a tip I learned: I sauté the diced onion in a tablespoon of the melted butter until soft and translucent before adding it to the mix. This cooks out the raw bite and adds a sweet, savory depth you don’t get from raw onion. I tried it raw once, and the texture was a bit too prominent.
Now, for the satisfying part: making the sauce. In my large mixing bowl, I combine the cream of chicken soup, sour cream, the remaining melted butter, garlic powder, and black pepper. I whisk it all together until it’s completely smooth and homogenous. This creamy, tangy base is what binds everything together. Then, I stir in one and a half cups of the shredded cheddar cheese, reserving the last half cup for the top. The warmth from the mixture starts to melt the cheese slightly, creating an even richer sauce.
Next, I add the star players. To the cheesy sauce bowl, I add the thawed hash browns, the diced ham, and the sautéed (or raw, if you must!) onion. Using a large spatula or my hands (clean, of course!), I gently fold everything together. I make sure every strand of potato and every cube of ham gets coated in that luxurious sauce. The mixture will be thick, chunky, and incredibly fragrant. I then transfer it all to the greased baking dish, pressing it down into an even layer.(See the next page below to continue…)