Ingredients:

  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 1/2 cup unsalted butter, melted
  • 10.5 oz condensed cream of chicken soup
  • 2 cups full-fat sour cream
  • 1/2 cup yellow onion, finely diced
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/4 tsp paprika

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Take your 30 oz frozen shredded hash browns and pat them firmly with paper towels. Note: Removing surface moisture is the secret to avoiding a soggy center.
  3. In your large bowl, whisk together the 2 cups sour cream, 10.5 oz cream of chicken soup, and 1/2 cup melted butter until completely smooth and glossy.
  4. Fold in the 1/2 cup diced yellow onion, 1 tsp sea salt, and 1/2 tsp black pepper.
  5. Stir in 1.5 cups of the freshly grated sharp cheddar, saving the remaining half cup for the top.
  6. Add the dried hash browns to the bowl and fold until every shred is shimmering with sauce.
  7. Spread the potatoes into your prepared dish, leveling the top with your spatula but not packing it down too tightly.
  8. Sprinkle the remaining 1/2 cup of cheese and the 1/4 tsp paprika evenly over the surface.
  9. Place in the center of the oven for 45 minutes until the edges are bubbling and the top is golden brown.
  10. Let the casserole sit for 5 to 10 minutes before serving. Note: This allows the starches to firm up so it scoops cleanly.