The Recipe · No.834 · Hash Brown Casserole

Hash Brown Casserole, and Where to Source It

Thaw the shredded potatoes fully and press out the water before mixing. The ice crystals melt as it bakes, and if you skip this the casserole weeps into a watery, separated bake instead of a cohesive one.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cook45 min
Makes6 servings
CuisineAmerican
Cook it with
Air fryerSheet pan
Can you make Hash Brown Casserole in an air fryer? — Yes

Yes — this is exactly what an air fryer does well. Work in a single layer so the air can move, and shake or flip halfway for even crisping. It runs a touch faster than the oven, so check early.

Part One
The Ingredients — and where to get them
Shredded potatoes
Thawed and pressed dry so the bake sets. Fresh grated or thawed frozen. Fresh, bought local.
30 oz
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Butter
Melted to enrich the potato throughout. A good butter is best.
1/2 cup
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Sour cream
For a tangy, moist body. A cultured sour cream is best.
1 cup
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Onion
Diced fine for savor through the layers. Fresh, bought local.
1/2 cup
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Cheddar
Grated sharp cheddar for the binder and the crust. A block cheese, grated fresh.
2 cups
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Dry the potatoesPress the thawed shreds in towels to squeeze out the water.
  2. MixStir the butter, sour cream, onion, and most of the cheese through the potatoes.
  3. Pack the dishSpread it into a buttered baking dish without pressing hard.
  4. Top and bakeScatter the rest of the cheese and bake at 350F about 45 min until bubbling.
Part Three
The Toolkit

Baking dish · Mixing bowl · Box grater

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