The Hashbrown Casserole is the best ever without canned soups or maybe only so mega creamy, decaying and delicious side dish! It’s often still a huge success for lunch, for breakfast, and brunch for the crowds – or for informal family meals, dinners, or for holiday dinner, such as Easter or Christmas. 

It is fast and simple to cook, nice, baked until hot and bubbling at meals and freezes later! This cheesy Hashbrown casserole is easy, fast. It can be made in writing or customized with different add-ons, including ham, bacon, sausage and vegetables, and many more, and its deliciousness is endless.


You can double them for more servings

– 2 Lbs.Of potatoes, with a starchy texture. 

– 4 tbsp.Of olive oil. 

– 1 tsp.Of salt, or you can use it to taste.

– Black pepper, freshly ground, to taste. 


Step 1 – In a big bowl full of water, peel the potatoes and grate them so that they will not become brown. 

Step 2 – To extract the starch that keeps the potatoes from becoming brown and brittle, transfer the potatoes to a saucepan and rinse well until the water is clear. 

Step 3 –  Squeeze a bunch of potatoes at a time by hand and transfer them into a dry tub. 

Step 4 – Season with salt and black pepper, add a tablespoon of olive oil and blend. 

Step 5 – Heat two teaspoons of olive oil over medium-high heat in a medium frying pan with a non-stick layer. 

Step 6 – Place the potato mixture in the skillet and spread the surface with a spoon or the back of a spoon until almost the height of the mixture is reached=  1.5. Centimeter.   

Step 7 – Cook for at least 8 minutes until the potato is crunchy and golden,  check the bottom with a spoon. 

Step 8 – Move the contents of the tray carefully to a wide plate, cover the plate with the skillet, and roll it easily. 

Step 9 – Pour the excess oil over the side of the pan and simmer for 6 more minutes. 


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