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!"

Ingredients 1 h 15 m {{adjustedServings}} servings 429 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 36

  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 strong and it where it gets crispy on the edges you will think you have expired from the pleasure. I made for dinner with steaks. If I were serving to guests though I think I would like to make them in individual dishes. They don't look very pretty when you lump them on the plate.


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 soup?)! I did have to lighten up the recipe a bit - I used only 1/4 cup butter, half&half instead of heavy cream, and light sour cream. Instead of white onion, I used a bunch of green onions for color. The only asiago cheese I found at my store was a package of shredded asiago/parmesan blend. It was perfect! The ONLY think wrong with this recipe, as far as I can see, is that it says to season with salt and pepper after it's done baking. I would highly recommend seasoning the mixture before it goes in the oven. I stirred in 1/2 tsp. salt and 1/4 tsp. fresh ground black pepper. They were not bland or greasy at all!