This is a recipe to ignore if you're on a diet looking for something healthy... but I guarantee it tastes delicious. This is one of the more popular side dishes I have requests for at family get togethers. I hope you find it as enjoyable as they do! It goes great with a main dish like my Prime Rib recipe or even just turkey or ham.
Meta’s Loaded Hashbrowns
2 lbs shredded frozen hashbrowns (enough to fill the pan you’re baking in with about a ½ inch left to the top, is how I measure)
6 strips of bacon, diced
1 cup ham, smoked (1/2" cubes)
1 onion, diced
4 stalks celery, diced
3 tbsp garlic minced
2 can (11 oz) cream of mushroom soup (you can use cream of chicken for those with food allergies)
16 oz sour cream
4 cups shredded cheddar cheese (can use more if you want)
1 Tbs salt (to taste)
2 Tbs pepper (to taste)
1. Grease 9x13 or 11x15 glass pan and set aside. Preheat oven to 350 or whatever temperature you’re baking other things at.
2. Cook bacon until beginning to crisp in skillet… do not drain, we’re after the drippings for flavor. If you don’t have bacon, replace with 2 tbsp of butter, melted. Add ham, onion, celery, garlic, salt, & pepper. Cook until veggies are soft, stirring frequently to make sure nothing burns. In large bowl, mix soup, sour cream, and bacon/ham/veggie mixture. Mix in hashbrowns and 2 cups of cheese until combined. Put into baking dish. Spread evenly and top with remaining cheese, adding more if desired to cover. Can be covered with foil and frozen at this stage and thawed for use later.
3. Bake uncovered until bubbling… about 20-30 mins, longer if frozen. I don’t time it so this time may be a bit off.
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