• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
The Runaway Spoon

The Runaway Spoon

Creative recipes with a Southern slant

  • Home
  • The Runaway Spoon Store
  • Contact Us

Homemade Southern Hash Brown Casserole

November 2, 2014 by The Runaway Spoon 10 Comments

IMG_0976 Homemade Southern Hash Brown Casserole

I rather hope this recipe becomes an internet sensation. Because I know I have searched and searched through websites, engines, magazines and books looking for an old-fashioned style hash brown casserole that doesn’t use canned soup. I cannot abide canned soup, so I finally took it upon myself to come up with a can-free casserole. I don’t know why I was so stymied, going without the soup is pretty darn easy. Okay, maybe I stretch the word homemade a bit – I do use frozen hash browns, but as long as they are nothing but potatoes, I am fine with this major timesaver.

I’ve added all the flavors that are reminiscent of southern cooking to me. Chopped green onions, lots of parsley and a hit of paprika in tribute to my grandmother’s garnishing ways, a touch of bacon, and of course pimentos and cheddar cheese. This can be made ahead and popped in the oven to be hot and ready for a family breakfast or brunch. It is rustic and homey, but I happily serve it with my most elegant silver on a holiday table. And sure, it’s great for dinner, too.

The casserole is adapatable too. You could sprinkle some cheese over the top before baking, though I think that leaves an unappealing crust. Swap out the pimentos for green chiles and use Monterrey jack cheese. Leave out the bacon or use ham instead – or country ham.

IMG_0986 Homemade Southern Hash Brown Casserole
Homemade Southern Hash Brown Casserole
2014-10-29 09:33:32
IMG_0986 Homemade Southern Hash Brown Casserole
Serves 6
Save Recipe
Print
Ingredients
  1. 30 ounce bag frozen, shredded hash browns, thawed (potato only)
  2. 2 Tablespoons butter
  3. 3 Tablespoons flour
  4. ½ cup whole milk
  5. ½ cup chicken broth
  6. 1 teaspoon Dijon mustard
  7. 1 teaspoon Worcestershire sauce
  8. 1 teaspoon salt
  9. 1 teaspoon black pepper
  10. ½ teaspoon paprika
  11. ¼ teaspoon nutmeg
  12. 8 ounces sour cream
  13. 8 – 10 green onions, white and light green parts, finely chopped
  14. 2 Tablespoons chopped fresh parsley
  15. 1 (4-ounce) jar diced pimentos, rinsed and well drained
  16. 6 strips bacon, cooked and finely chopped
  17. 8 ounces sharp cheddar cheese, grated
Instructions
  1. Drain the potatoes fully in a colander.
  2. Melt the butter over medium high heat in a saucepan. Add the flour and stir until combined and you have a thick paste. Whisk in the milk and chicken broth and cook until smooth and bubbling and any floury taste is gone. Whisk in the mustard, Worcestershire, salt, pepper, paprika and nutmeg. Set aside to cool.
  3. Toss the thawed potatoes with the green onions, parsley, pimentos, bacon and cheese together in a large bowl until well mixed. Stir the sour cream into the cooled sauce base. The sauce base will be thick, just keep stirring until it is smooth and combined and add to the potatoes. Stir until everything is combined and evenly distributed. Spoon the hash browns into a well-greased 9 by 13 inch baking dish.
  4. At this point, the dish can be covered and refrigerated 8 hours or overnight. When ready to cook, preheat the oven to 350° and bake, covered with foil, until heated through and bubbly, about an hour.
By The Runaway Spoon
The Runaway Spoon https://therunawayspoon.com/
pimento-cheese-comps11-2-e1397057376194 Homemade Southern Hash Brown Casserole
Available Now!
IMG_0986 Homemade Southern Hash Brown Casserole
Pin
Print

Homemade Southern Hash Brown Casserole

Recipe by The Runaway Spoon
Servings

6-8

servings

Ingredients

  • 30 ounce bag frozen, shredded hash browns, thawed (potato only)

  • 2 Tablespoons butter

  • 3 Tablespoons flour

  • ½ cup whole milk

  • ½ cup chicken broth

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • ½ teaspoon paprika

  • ¼ teaspoon nutmeg

  • 8 ounces sour cream

  • 8 – 10 green onions, white and light green parts, finely chopped

  • 2 Tablespoons chopped fresh parsley

  • 1 (4-ounce) jar diced pimentos, rinsed and well drained

  • 6 strips bacon, cooked and finely chopped

  • 8 ounces sharp cheddar cheese, grated

Directions

  • Drain the potatoes fully in a colander.
  • Melt the butter over medium high heat in a saucepan. Add the flour and stir until combined and you have a thick paste. Whisk in the milk and chicken broth and cook until smooth and bubbling and any floury taste is gone. Whisk in the mustard, Worcestershire, salt, pepper, paprika and nutmeg. Set aside to cool.
  • Toss the thawed potatoes with the green onions, parsley, pimentos, bacon and cheese together in a large bowl until well mixed. Stir the sour cream into the cooled sauce base. The sauce base will be thick, just keep stirring until it is smooth and combined and add to the potatoes. Stir until everything is combined and evenly distributed. Spoon the hash browns into a well-greased 9 by 13 inch baking dish.
  • At this point, the dish can be covered and refrigerated 8 hours or overnight. When ready to cook, preheat the oven to 350 degrees and bake, covered with foil, until heated through and bubbly, about an hour.

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email

Related

Related Posts

  • Pimento Cheese The Cookbook
  • Smoky Bacon Pimento Cheese
  • Pimento Cheese Crisps

Filed Under: Breakfast And Brunch, Fruit and Vegetables, Holiday Cooking, Sides, Southern Specialties, Vegetables Tagged With: bacon, breakfast casserole, brunch, cheese, hash browns, potatoes, Southern specialites

Reader Interactions

Comments

  1. Carol Sullivan says

    November 3, 2014 at 5:16 pm

    Oh my goodness!! Finally, finally, someone who feels my pain about canned soup!!!!
    Thank you for this 🙂

  2. Deirdre Reid says

    November 20, 2014 at 10:23 pm

    Seriously, canned soup is the devil. This deserves to become an Internet sensation. Thank you for your public service! 🙂 Can’t wait to make this for a weekend breakfast.

  3. Mary Woodbury says

    June 24, 2015 at 10:44 am

    I love the recipe but could I use my own fresh hashbrowns?

  4. The Runaway Spoon says

    June 24, 2015 at 6:12 pm

    I’ve never made it with fresh potatoes, but I would think that if you grate the potatoes, squeeze out the water and proceed with the recipe quickly before they brown, it would work. The frozen potatoes I use are just grated potatoes with no other ingredients.

  5. Deb says

    June 27, 2015 at 9:31 am

    Could I freeze this and bake it at a later date, or would the sour cream separate?

  6. The Runaway Spoon says

    June 27, 2015 at 1:02 pm

    This will not freeze well, but you can assemble it several hours ahead and keep it in the fridge

  7. Andrea says

    June 27, 2015 at 2:12 pm

    I absolutely agree about the canned soup!! THANK YOU so much for devising something that doesn’t rely on it! I would love to see more recipes that do the same!

  8. Mary says

    September 22, 2017 at 1:05 pm

    Thank you so much for a recipe that does NOT rely on canned soups. I am planning on making this weekend. It looks yummy and I know the family will love it.

  9. Matthew says

    September 7, 2023 at 1:58 pm

    I’m looking for the actual directions and can’t find. The recipe ingredients look awesome though. Any help?

  10. The Runaway Spoon says

    September 7, 2023 at 7:14 pm

    Technical difficulty! Fixed now! Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More from The Runaway Spoon

  • Fruit and Vegetables
  • Vegetables
  • Fruit
  • Farmers Market
  • Snacks And Starters
  • Southern Specialties
  • Breakfast And Brunch
  • Sweets
  • Meat Poultry Seafood
  • Holiday Cooking

Footer

I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Search

Follow Us

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Menu

  • Home
  • The Runaway Spoon Store
  • Contact Us

Copyright © 2025 The Runaway Spoon