Asiago Hash Browns

Asiago Hash Browns


"This creamy blend of hash brown potatoes and Asiago cheese makes a great side dish, or may even be served for breakfast!"


1 h 15 m servings 429 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 40.9 g
  • 63%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
  3. Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.
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  1. 43 Ratings


For years I have made a hashbrown casserole with cheddar cheese and cream of chicken soup. This is a kicked up - grown up - gotta have more version. The flavor of the Asiago cheese is so stron...

These were just ok. I tried them again but with sharp cheddar shredded cheese and i use french onion dip instead of sour cream and they are fantastic! i make them all the time now i love them!

I don't know why this recipe isn't a 5-star recipe, it sure deserves to be! We loved this and this is the only hash brown casserole recipe I will make from now on (who needs cream of chicken so...

This dish has a delicious flavor, but the consistency seemed to be a little greasy and somewhat mushy. To rectify this on my second attempt, I eliminated the butter and heavy cream in favor of a...

I thought this was a good base recipe. I made quite a few changes since I like a bit more color and flavor in my hash browns. I sauteed the onions in the butter and added chopped red bell pepp...

It was OK. Sour cream gave it an unpleasant sour note and it also curdled during cooking, which didn't look good on a plate. I would've used only heavy cream and butter or even half-and-half to ...

The sharpness of the asiago is what makes this - I doubled the amount. However, the amounts of cream and butter make it very heavy, and for some reason the bottoms of these went soggy. I'm not q...

Very dry. I highly recommend using much more butter and sour cream. The asiago cheese is very costly. This works just as well with romano and parmasen mixed. If altered, this can be a great reci...

I have made this recipe for years only with a few changes: I use cheddar cheese although the Asiago sounds even better, I don't use the heavy cream or paprika, but best of all -- I add chopped ...