CHEESY HASHBROWNS FOR A CROWD
This is the recipe we used for the Legion District meeting today. One recipe of this will make an electric roaster full--about 75 servings. There is no salt added to this recipe. I do not usually add salt when cooking and it can be added at the table.
Provided by Sheila Kremer
Categories Potatoes
Time 3h30m
Number Of Ingredients 8
Steps:
- 1. Line electric roaster pan with roaster liner. Spray liner with non-stick cooking spray. Be sure you use a roaster liner as there is nothing worse than cleaning an electric roaster pan that has baked on hashbrowns!
- 2. Stir together cream of chicken soup, sour cream, milk, garlic powder, onion powder and pepper in a large bowl until well blended.
- 3. Pour half of the hashbrowns into roaster pan. Add all of the soup mixture and stir well. Use a wooden spoon to stir so as not to tear the roaster liner.
- 4. Add in remaining hashbrowns and stir well. Pour in about 1/4 of the cheese at a time and mix well until you have stirred in all of the cheese.
- 5. At this point, you can cover the hashbrown mixture with Saran wrap and then aluminum foil and refrigerate overnight if you have access to a commercial refrigerator or remove the drawers from the bottom of your refrigerator and set the roaster pan in the bottom of the fridge.
- 6. When you are ready to bake the hashbrowns, remove from refrigerator, put some hot water in the bottom of the electric roaster (about 2-3 cups) and set the roaster pan into the roaster. Remove Saran Wrap and foil and put cover on roaster.
- 7. Set roaster at 350--check and stir after half an hour--if the hashbrowns seem to be bubbling along the edges of the pan, turn the roaster down to 275. Continue to cook for about 3-4 hours, checking and stirring every half hour. Be sure you stir with a silicone spatula or wooden spoon as a metal spoon will rip the roaster liner and you will have a mess!
- 8. For the Legion convention meal, we doubled this recipe and made it in two electric roasters. We served this with a 4 oz. portion scoop and got 75 servings from each roaster.
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Susant Karki
[email protected]Yum!
Devin Seth
[email protected]These cheesy hashbrowns are a lifesaver for busy mornings! I make a big batch on the weekend and then reheat them throughout the week for quick and easy breakfasts. They're also great for potlucks and brunches.
Jessica Hudak
[email protected]Meh. I've had better. The hashbrowns were a bit dry and the cheese was not very flavorful. I think I'll stick to my old recipe.
Rwekubo Rwakikara
[email protected]Easy and delicious! I used frozen hashbrowns and they turned out great. I also added a bit of garlic powder and paprika for extra flavor. My kids loved them!
Kuddus Shak
[email protected]These cheesy hashbrowns were a hit at our family brunch! They were crispy on the outside and cheesy and soft on the inside. The perfect comfort food for a cold winter morning. I added some diced bell peppers and onions for extra flavor and color. Wil