35 Delicious Recipes with Frozen Shredded Hash Brown Potatoes

Sometimes the best meals start with the simplest ingredients, and frozen shredded hash brown potatoes are the ultimate kitchen hero. Whether you’re craving quick weeknight dinners, cozy comfort food, or creative breakfast-for-dinner ideas, these versatile spuds deliver. Get ready to be inspired by 35 delicious recipes that will transform your freezer staple into family favorites everyone will love!

Cheesy Hash Brown Casserole

Dusk settles outside my kitchen window, the kind of quiet evening that calls for something simple yet deeply comforting, something that fills the house with the warm scent of melted cheese and toasted potatoes.

Ingredients

• 4 cups frozen shredded hash browns
• 2 cups shredded sharp cheddar cheese
• 1 cup full-fat sour cream
• 1/2 cup rich, salted butter
• 1/2 cup finely diced yellow onion
• 1 (10.5 oz) can creamy condensed cream of chicken soup
• 1/2 cup whole milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with butter.
2. Melt 1/2 cup of salted butter in a small saucepan over low heat, swirling occasionally until completely liquid and fragrant.
3. Combine the frozen hash browns, shredded cheddar cheese, diced yellow onion, sour cream, condensed cream of chicken soup, whole milk, melted butter, black pepper, and smoked paprika in a large mixing bowl.
4. Gently fold everything together with a spatula until the hash browns are evenly coated and no dry spots remain.
5. Transfer the mixture to your prepared baking dish and spread it into an even layer with the back of a spoon.
6. Cover the dish tightly with aluminum foil and bake at 350°F for 45 minutes.
7. Remove the foil and continue baking for another 15-20 minutes, until the top is golden brown and the edges are bubbly.
8. Let the casserole rest on a wire rack for 10 minutes before serving to allow the layers to set.

But what emerges is pure comfort—creamy and rich with pockets of sharp cheddar, the hash browns tender beneath their golden crust. Serve it straight from the baking dish with a sprinkle of fresh chives, or alongside crisp roasted vegetables for contrast.

Crispy Hash Brown Waffles

Sometimes the simplest kitchen experiments yield the most comforting results, like when I found myself transforming humble potatoes into something magical. Standing at my counter with shredded potatoes and that familiar waffle iron, I realized this wasn’t just breakfast—it was crispy, golden nostalgia waiting to happen.

Ingredients

– 2 large russet potatoes, freshly shredded and moisture-wrung
– 1/4 cup finely grated sharp cheddar cheese
– 1/4 cup finely diced sweet yellow onion
– 2 tablespoons rich melted butter
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon aromatic garlic powder
– Cooking spray with high-heat tolerance

Instructions

1. Preheat your waffle iron to 375°F on the medium-high setting.
2. Place freshly shredded potatoes in a clean kitchen towel and twist tightly to remove all excess moisture.
3. In a large mixing bowl, combine the dried potatoes, finely grated sharp cheddar cheese, and finely diced sweet yellow onion.
4. Drizzle the rich melted butter over the potato mixture while gently tossing with a fork.
5. Sprinkle the coarse sea salt, freshly cracked black pepper, and aromatic garlic powder evenly across the mixture.
6. Lightly coat the preheated waffle iron surfaces with high-heat cooking spray.
7. Spread one packed cup of the potato mixture evenly across the bottom waffle iron plate.
8. Close the iron firmly and cook for 12-14 minutes until deeply golden brown and crispy.
9. Carefully lift the waffle iron lid to check if the edges are crisp and the surface appears dry.
10. Use silicone-tipped tongs to transfer the finished hash brown waffle to a wire rack.
11. Repeat the process with the remaining potato mixture, respraying the iron between each waffle.
12. Serve immediately while the exterior remains crackling crisp. My favorite way to enjoy these is drizzled with cool sour cream and sprinkled with fresh chives, the warm cheese melting into each crispy pocket while the potato shreds maintain their satisfying crunch against the soft, steaming interior.

Savory Hash Brown Pancakes

A quiet evening like this always makes me reach for the comfort of simple ingredients, the kind that transform ordinary moments into something gently memorable. These savory hash brown pancakes emerged from one such evening, when the last russet potatoes and that half-used onion in the crisper called out for purpose. They’re less a recipe and more a quiet meditation in the kitchen, yielding something crisp, golden, and deeply satisfying.

Ingredients

– 2 large russet potatoes, peeled and coarsely grated
– 1 small yellow onion, finely minced
– 2 farm-fresh large eggs, lightly beaten
– 1/4 cup all-purpose flour
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 3 tbsp rich extra virgin olive oil, divided

Instructions

1. Place the grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove all excess moisture.
2. In a large mixing bowl, combine the dried potatoes, minced onion, beaten eggs, flour, garlic powder, smoked paprika, salt, and pepper until evenly incorporated.
3. Heat 1 1/2 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering, about 2 minutes.
4. Scoop 1/4 cup portions of the potato mixture into the hot skillet, gently pressing each into a 1/2-inch thick round with a spatula.
5. Cook for 4–5 minutes until the bottoms are deeply golden brown and crisp around the edges.
6. Flip each pancake carefully and cook for another 4–5 minutes until the second side is equally golden and crisp.
7. Transfer the cooked pancakes to a wire rack set over a baking sheet to keep them crisp.
8. Repeat with the remaining potato mixture, adding the remaining 1 1/2 tablespoons of olive oil to the skillet before the second batch.

Each bite offers a satisfying contrast—crisp, lacy edges giving way to a tender, savory interior flecked with sweet onion. Enjoy them straight from the skillet with a dollop of cool sour cream, or layer a soft-poached egg on top for a simple, complete meal.

Hash Brown Breakfast Skillet

Mornings like this one call for something comforting, something that fills the kitchen with warmth and the promise of a slow, satisfying start. This skillet, with its golden potatoes and melty cheese, is exactly that kind of quiet morning ritual.

Ingredients

– 3 cups of frozen shredded hash browns
– 4 slices of thick-cut applewood smoked bacon, chopped
– 1 small yellow onion, finely diced
– 1 red bell pepper, diced into small pieces
– 6 large farm-fresh eggs
– 1 cup of sharp cheddar cheese, freshly grated
– 2 tablespoons of rich unsalted butter
– 1/2 teaspoon of smoked paprika
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of kosher salt
– 2 tablespoons of fresh chives, thinly sliced

Instructions

1. Place a large, 10-inch cast-iron skillet over medium heat and add the chopped thick-cut applewood smoked bacon.
2. Cook the bacon for 6-8 minutes, stirring occasionally, until it is crispy and has rendered its fat.
3. Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
4. Add 2 tablespoons of rich unsalted butter to the bacon fat in the skillet and let it melt completely.
5. Add the finely diced yellow onion and diced red bell pepper to the skillet, sautéing for 4-5 minutes until the onion is translucent and the pepper has softened.
6. Add 3 cups of frozen shredded hash browns to the skillet in an even layer, pressing them down gently with a spatula.
7. Cook the hash browns without stirring for 8-10 minutes, until a golden-brown crust forms on the bottom. (Tip: Resist the urge to stir too early; this is key for achieving that perfect crispy texture.)
8. Carefully flip sections of the hash browns to brown the other side, cooking for another 6-8 minutes.
9. Sprinkle the hash browns evenly with 1/2 teaspoon of smoked paprika, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of kosher salt.
10. Create 6 small wells in the hash brown mixture using the back of a spoon.
11. Crack 1 large farm-fresh egg directly into each well.
12. Cover the skillet with a lid and cook for 4-5 minutes, until the egg whites are fully set but the yolks are still slightly runny. (Tip: Using a clear glass lid helps you monitor the eggs without losing heat.)
13. Remove the skillet from the heat and sprinkle 1 cup of freshly grated sharp cheddar cheese evenly over the top.
14. Scatter the reserved crispy bacon and 2 tablespoons of thinly sliced fresh chives over the melted cheese.
15. Let the skillet rest for 2 minutes off the heat before serving to allow the cheese to set slightly. (Tip: This resting time helps the flavors meld together beautifully.)

Kitchen windows steamy, the skillet arrives at the table with a symphony of textures—the shatter of crispy potato edges giving way to creamy egg yolk and the gentle pull of melted cheese. For a different twist, serve it directly from the pan with warm flour tortillas for making breakfast tacos, or top with a dollop of cool sour cream to contrast the smoky warmth.

Bacon and Hash Brown Quiche

Long afternoons like this call for something comforting, something that fills the kitchen with a warm, savory aroma and promises a satisfying meal. This bacon and hash brown quiche is just that—a humble, hearty dish that feels like a quiet celebration of simple ingredients coming together. It’s the kind of food that slows time down, inviting you to savor each bite.

Ingredients

– 1 ½ cups of shredded, frozen hash browns, thawed and patted dry
– 6 slices of thick-cut bacon, crisply cooked and crumbled
– 1 cup of shredded sharp cheddar cheese, freshly grated
– 4 large farm-fresh eggs
– 1 cup of heavy cream, rich and velvety
– ½ cup of whole milk
– ½ teaspoon of kosher salt
– ¼ teaspoon of freshly ground black pepper
– 1 tablespoon of unsalted butter, softened

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even baking from the start.
2. Generously grease a 9-inch pie dish with the softened unsalted butter, making sure to coat the bottom and sides thoroughly to prevent sticking.
3. Press the thawed, patted-dry shredded hash browns firmly into the bottom and up the sides of the buttered pie dish to form an even crust.
4. Bake the hash brown crust in the preheated oven for 20 minutes, or until the edges turn a light golden brown and feel slightly firm to the touch.
5. Remove the pie dish from the oven and evenly sprinkle the crisply cooked, crumbled bacon over the baked hash brown crust.
6. Top the bacon layer with the freshly grated sharp cheddar cheese, distributing it uniformly.
7. In a medium mixing bowl, whisk together the farm-fresh eggs, rich heavy cream, and whole milk until the mixture is completely smooth and well-blended.
8. Stir the kosher salt and freshly ground black pepper into the egg mixture, ensuring the seasonings are evenly incorporated.
9. Carefully pour the seasoned egg mixture over the bacon and cheese layers in the pie dish.
10. Place the filled pie dish back into the oven and bake at 375°F (190°C) for 35–40 minutes, or until the center is fully set and the top develops a beautiful, golden-brown hue. Tip: To check for doneness, gently jiggle the dish—the center should not wobble.
11. Remove the quiche from the oven and let it rest on a wire rack for 10 minutes before slicing. Tip: Allowing it to rest helps the layers set neatly for cleaner cuts.
12. Serve warm, slicing into wedges with a sharp knife. Tip: For extra flavor, garnish with a sprinkle of fresh chives or a dash of hot sauce if desired.
Nothing compares to the way the creamy, custardy filling melds with the crisp hash brown crust and smoky bacon in each forkful. The sharp cheddar adds a tangy depth that balances the richness, making it perfect for a leisurely brunch or a simple dinner paired with a bright, green salad.

Hash Brown Crusted Salmon

Floating through the quiet kitchen this evening, I found myself drawn to the comforting rhythm of creating something both familiar and new, where crispy meets tender in the most unexpected way.

Ingredients

– 4 (6-ounce) skinless salmon fillets with their vibrant coral hue
– 2 cups frozen shredded hash browns, thawed and patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 1 large farm-fresh egg, lightly beaten until smooth
– 1 tablespoon Dijon mustard with its sharp, tangy notes
– 1 teaspoon smoked paprika for a deep, earthy warmth
– ½ teaspoon garlic powder with its subtle aromatic punch
– ½ teaspoon fine sea salt for balanced seasoning
– ¼ teaspoon freshly cracked black pepper with its floral sharpness

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the salmon fillets completely dry with paper towels to ensure the crust adheres properly.
3. In a medium bowl, combine the thawed hash browns, smoked paprika, garlic powder, sea salt, and black pepper, mixing gently with your fingers to distribute the seasonings evenly.
4. In a small separate bowl, whisk together the beaten egg and Dijon mustard until smooth and fully incorporated.
5. Brush the top of each salmon fillet generously with the egg-mustard mixture, covering the entire surface.
6. Press the seasoned hash brown mixture firmly onto the coated salmon, creating an even layer about ¼-inch thick.
7. Drizzle the olive oil lightly over the hash brown crust to help it crisp beautifully in the oven.
8. Bake for 15-18 minutes until the salmon flakes easily with a fork and the crust turns golden brown and crispy.
9. Let the salmon rest for 3 minutes on the baking sheet before serving to allow the juices to redistribute.

Just out of the oven, the contrast between the shatteringly crisp hash brown crust and the moist, flaky salmon beneath creates a beautiful tension in every bite. The smoky paprika whispers through the savory potato coating, while the salmon remains remarkably tender and juicy. For a complete meal, serve it alongside roasted asparagus or over a bed of lemony arugula to cut through the richness.

Loaded Hash Brown Soup

Sometimes the most comforting meals emerge from humble beginnings, like this soup that transforms simple hash browns into something deeply nourishing. Sitting here with steam rising from the bowl, I’m reminded how certain dishes feel like a warm embrace on crisp autumn evenings.

Ingredients

– 4 cups frozen shredded hash browns
– 6 slices thick-cut bacon, chopped
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups rich chicken broth
– 2 cups heavy cream
– 2 cups shredded sharp cheddar cheese
– 1/2 cup sour cream
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh chives, chopped

Instructions

1. Place the chopped bacon in a large Dutch oven over medium heat and cook for 8-10 minutes until crispy and browned.
2. Remove the bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of bacon fat in the pot.
3. Add the diced onion to the bacon fat and cook for 5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
5. Add the frozen hash browns directly to the pot and cook for 5 minutes, stirring occasionally to prevent sticking.
6. Pour in the chicken broth and bring to a gentle boil over medium-high heat.
7. Reduce heat to low, cover, and simmer for 15 minutes until potatoes are tender when pierced with a fork.
8. Stir in the heavy cream and heat through for 3 minutes without boiling.
9. Gradually add the shredded cheddar cheese while stirring constantly until fully melted and incorporated.
10. Mix in the sour cream, smoked paprika, and black pepper until the soup is smooth and creamy.
11. Ladle the soup into bowls and top with the reserved crispy bacon and fresh chives.

Really, what makes this soup special is how the creamy base cradles the tender potatoes while the crispy bacon provides delightful texture contrast. The sharp cheddar melts into every spoonful, creating a richness that feels both indulgent and comforting. For a fun twist, serve it in bread bowls or with extra shredded cheese melted under the broiler for a golden crust.

Hash Brown and Egg Muffins

Now and then, I find myself craving something simple yet deeply satisfying, the kind of food that feels like a warm hug on a quiet morning. These little muffins, born from humble ingredients, have a way of turning an ordinary moment into something gently special. They are my quiet kitchen companions, perfect for those slow, reflective starts to the day.

Ingredients

– 2 cups of frozen shredded hash browns, thawed until just pliable
– 6 large farm-fresh eggs, with their rich, golden yolks
– 1/4 cup of finely diced sweet yellow onion
– 1/2 cup of shredded sharp cheddar cheese
– 2 tablespoons of creamy whole milk
– 1 tablespoon of rich extra virgin olive oil
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of fragrant garlic powder
– 1/4 teaspoon of kosher salt

Instructions

1. Preheat your oven to 375°F and generously grease a standard 12-cup muffin tin with the rich extra virgin olive oil, ensuring each cup is fully coated to prevent sticking.
2. In a large mixing bowl, combine the 2 cups of thawed shredded hash browns, 1/4 cup of finely diced sweet yellow onion, 1/2 teaspoon of finely ground black pepper, 1/4 teaspoon of fragrant garlic powder, and 1/4 teaspoon of kosher salt, mixing gently with your hands to distribute the seasonings evenly.
3. Firmly press about 3 tablespoons of the hash brown mixture into the bottom and up the sides of each prepared muffin cup, creating a compact, even layer to form a sturdy crust. Tip: Pressing the hash browns firmly helps them crisp and hold their shape during baking.
4. Bake the hash brown crusts in the preheated 375°F oven for 18–20 minutes, until the edges turn a light golden brown and feel slightly firm to the touch.
5. While the crusts bake, whisk together the 6 large farm-fresh eggs, 2 tablespoons of creamy whole milk, and 1/2 cup of shredded sharp cheddar cheese in a medium bowl until the mixture is smooth and uniformly blended.
6. Once the hash brown crusts are golden, carefully remove the muffin tin from the oven and evenly pour the egg mixture into each cup, filling them about three-quarters full to allow for rising. Tip: Pour slowly to avoid disturbing the crust and ensure even distribution.
7. Return the muffin tin to the 375°F oven and bake for another 15–18 minutes, until the eggs are fully set, the tops are lightly puffed, and a toothpick inserted into the center comes out clean. Tip: Check at the 15-minute mark to prevent overbaking, as oven temperatures can vary.
8. Let the muffins cool in the tin for 5 minutes before gently loosening the edges with a knife and transferring them to a wire rack.

You’ll notice the golden, crisp hash brown crust giving way to a soft, fluffy egg center, with the sharp cheddar melting into every bite. I love serving these warm, perhaps with a dollop of cool salsa or alongside fresh avocado slices for a contrast in textures.

Southwestern Hash Brown Tacos

Kind of like those quiet Sunday mornings when the kitchen feels like a sanctuary, I find myself drawn to recipes that unfold slowly, filling the air with warmth and spice. These tacos came to me on one such morning, a gentle fusion of crispy potatoes and southwestern flavors that felt like a comforting embrace in edible form.

Ingredients

– 2 cups of shredded russet potatoes, rinsed and patted completely dry
– 1 tablespoon of rich extra virgin olive oil
– 1 teaspoon of fragrant smoked paprika
– ½ teaspoon of earthy ground cumin
– ¼ teaspoon of spicy chili powder
– 4 small corn tortillas, warmed until pliable
– ½ cup of sharp shredded cheddar cheese
– ¼ cup of fresh cilantro leaves, roughly chopped
– 2 tablespoons of creamy sour cream
– 1 ripe avocado, sliced into thin crescents

Instructions

1. Preheat a large non-stick skillet over medium heat for 3 minutes until evenly warm.
2. Add 1 tablespoon of rich extra virgin olive oil to the skillet, swirling to coat the surface.
3. Spread 2 cups of shredded russet potatoes in an even layer across the skillet.
4. Cook the potatoes undisturbed for 6 minutes until the bottom forms a golden-brown crust.
5. Flip sections of the potatoes using a spatula, redistributing them into a single layer.
6. Sprinkle 1 teaspoon of fragrant smoked paprika, ½ teaspoon of earthy ground cumin, and ¼ teaspoon of spicy chili powder evenly over the potatoes.
7. Continue cooking for another 5 minutes, stirring occasionally, until all potatoes are crispy and deeply golden.
8. Warm 4 small corn tortillas directly over a gas flame for 15 seconds per side until lightly charred and pliable, or heat in a dry skillet if using electric stove.
9. Divide the crispy potato mixture evenly among the warmed tortillas.
10. Top each taco with 2 tablespoons of sharp shredded cheddar cheese, allowing the residual heat to melt it slightly.
11. Garnish with 1 tablespoon of fresh cilantro leaves, ½ tablespoon of creamy sour cream, and 2-3 slices of ripe avocado per taco.

Buttery avocado slices melt against the warmth of the potatoes, while the crisp tortilla provides a satisfying crunch that gives way to the creamy sour cream. I love serving these open-faced with an extra sprinkle of cheese, letting the colors of the paprika and cilantro create a vibrant mosaic on the plate.

Hash Brown Pizza Crust

Unfolding this quiet evening, I find myself drawn to the simple magic of transforming humble ingredients into something unexpectedly comforting. There’s a particular joy in creating a crispy, golden foundation that carries all your favorite pizza flavors while whispering of breakfast memories.

Ingredients

– 4 cups freshly shredded russet potatoes
– 2 large farm-fresh eggs, lightly beaten
– 1/4 cup finely grated Parmesan cheese
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly ground black pepper
– 3 tablespoons rich extra virgin olive oil
– 1/2 cup vibrant tomato sauce
– 1 cup shredded whole milk mozzarella cheese
– 1/4 cup thinly sliced pepperoni
– 2 tablespoons fresh basil leaves

Instructions

1. Place the freshly shredded russet potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. In a medium bowl, combine the dried potatoes, lightly beaten farm-fresh eggs, finely grated Parmesan cheese, coarse sea salt, and freshly ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
4. Press the potato mixture evenly across the bottom of the hot skillet, forming a compact layer about 1/4-inch thick.
5. Cook for 8-10 minutes until the bottom develops a deep golden-brown crust that releases easily from the pan.
6. Carefully flip the hash brown crust using a large spatula, adding the remaining tablespoon of olive oil to the skillet before returning it to the heat.
7. Cook the second side for 6-8 minutes until equally golden and crisp around the edges.
8. Preheat your oven to 425°F while the second side cooks.
9. Spread the vibrant tomato sauce evenly over the cooked hash brown crust, leaving a 1/2-inch border around the edges.
10. Sprinkle the shredded whole milk mozzarella cheese uniformly over the sauce.
11. Arrange the thinly sliced pepperoni in a single layer across the cheese.
12. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the cheese is bubbly and slightly browned.
13. Remove from oven and let rest for 3 minutes before slicing.
14. Garnish with fresh basil leaves just before serving.

Delightfully crisp yet tender within, this crust offers a satisfying crunch that complements the melted cheese beautifully. The savory potato base creates a wonderful contrast to the bright tomato sauce, while the fresh basil adds a final touch of herbal freshness. Consider serving wedges alongside a simple arugula salad for a complete meal that feels both indulgent and wholesome.

Veggie-Loaded Hash Brown Bake

When the morning light filters through the kitchen window, I find myself craving something warm and substantial, a dish that holds both comfort and nourishment in every bite. This veggie-loaded bake came to me during one of those quiet autumn mornings when the world outside seemed to slow its pace, inviting reflection with each chop and stir.

Ingredients

– 4 cups frozen shredded hash browns, thawed and patted dry
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced into small pieces
– 1 cup fresh spinach leaves, roughly chopped
– 6 large eggs, lightly beaten
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup whole milk
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 teaspoon smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering.
3. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute until golden and aromatic.
5. Add the diced red bell pepper and cook for 4-5 minutes until slightly softened.
6. Mix in the roughly chopped fresh spinach and cook for 2 minutes until just wilted.
7. Transfer the vegetable mixture to a large mixing bowl and let cool for 5 minutes.
8. Add the thawed, patted-dry shredded hash browns to the vegetable mixture.
9. Pour in the 6 lightly beaten large eggs and 1/2 cup whole milk, stirring until fully combined.
10. Sprinkle in 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika, mixing thoroughly.
11. Fold in 1 cup of freshly grated sharp cheddar cheese until evenly distributed.
12. Spread the mixture evenly into the prepared baking dish, pressing down gently with a spatula.
13. Bake at 375°F for 35-40 minutes until the edges are golden brown and the center is set.
14. Let rest for 10 minutes before slicing to allow the layers to settle.

My favorite part is how the edges become crisp and golden while the center stays wonderfully moist, with the smoked paprika adding a subtle warmth that complements the sharp cheddar. Morning light seems to taste better when this bake is served alongside fresh fruit or topped with a dollop of cool Greek yogurt, the contrast making each bite feel like a small celebration.

Hash Brown Chicken Pot Pie

Maybe it’s the way the golden crust gives way to the steam that rises, carrying scents of home and comfort, or how each bite feels like a quiet moment of warmth on a cool evening. This hash brown chicken pot pie holds memories in its layers, a gentle reminder that sometimes the simplest combinations create the deepest satisfaction. Making it feels like writing a letter to yourself, each step a sentence in a story of nourishment.

Ingredients

• 2 cups shredded, waxy russet potatoes
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 cup finely diced yellow onion
• 1 cup sliced, crisp carrots
• 1/2 cup frozen sweet peas
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups rich chicken broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a 9-inch pie dish with olive oil.
2. Place the shredded russet potatoes in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture, which helps them crisp beautifully.
3. Press the dried shredded potatoes evenly into the bottom and up the sides of the prepared pie dish to form a crust.
4. Bake the potato crust for 15 minutes, or until the edges just begin to turn light golden.
5. While the crust bakes, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
6. Add the chicken thigh chunks and cook for 6–8 minutes, stirring occasionally, until they are opaque and lightly browned on all sides.
7. Transfer the cooked chicken to a plate, leaving any drippings in the skillet.
8. Reduce the heat to medium and melt the unsalted butter in the same skillet.
9. Add the finely diced yellow onion and sliced carrots, sautéing for 5–7 minutes until the onion is translucent and the carrots begin to soften.
10. Sprinkle the all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to form a roux and prevent a raw flour taste.
11. Slowly pour in the rich chicken broth while whisking continuously to avoid lumps.
12. Stir in the heavy cream, fresh thyme leaves, finely ground black pepper, and kosher salt.
13. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens enough to coat the back of a spoon, about 3–5 minutes.
14. Fold in the cooked chicken and frozen sweet peas until evenly distributed.
15. Pour the filling into the pre-baked hash brown crust, spreading it evenly with a spatula.
16. Bake for 25–30 minutes, or until the filling is bubbly and the hash brown edges are deep golden brown and crisp.
17. Let the pot pie rest for 10 minutes before slicing to allow the filling to set neatly.

Perhaps what I love most is the contrast—the crisp, shredded potato crust against the creamy, herb-kissed filling, each spoonful a balance of texture and warmth. Serve it straight from the dish with a simple green salad, or pack the leftovers for a lunch that feels like a quiet hug in the middle of a busy day.

Garlic Parmesan Hash Browns

Under the soft morning light, I find myself reaching for the humble potato, craving something simple yet deeply comforting. There’s a quiet magic in transforming basic ingredients into a dish that feels both nostalgic and new, a small ritual that grounds the day ahead. This garlic parmesan version brings a savory twist to a breakfast classic, filling the kitchen with an aroma that promises warmth and satisfaction.

Ingredients

– 2 large russet potatoes, scrubbed clean with skins left on for rustic texture
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced to release their pungent aroma
– ½ cup freshly grated parmesan cheese, with its sharp, salty notes
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter, for a golden, crispy finish
– 2 tablespoons fresh chives, finely chopped for a mild oniony freshness

Instructions

1. Preheat a large cast-iron skillet over medium heat until a drop of water sizzles and evaporates upon contact.
2. Grate the scrubbed russet potatoes using the large holes of a box grater to create long, uniform shreds.
3. Place the grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove all excess starchy moisture.
4. Add the rich extra virgin olive oil to the hot skillet, swirling to coat the surface evenly.
5. Spread the dried potato shreds in an even layer across the skillet, pressing down gently with a spatula.
6. Cook undisturbed for 6-8 minutes until the bottom develops a deep golden-brown crust that releases easily when lifted.
7. Flip the hash browns in sections using a wide spatula, taking care not to break the formed crust.
8. Sprinkle the minced fresh garlic evenly over the top layer, allowing it to toast lightly for 30 seconds.
9. Dot the surface with unsalted butter, letting it melt and seep into the potatoes for added richness.
10. Cook for another 5-7 minutes until the second side is equally crispy and golden-brown.
11. Season uniformly with fine sea salt and freshly cracked black pepper while the hash browns are still hot.
12. Turn off the heat and immediately shower with freshly grated parmesan cheese, letting residual warmth melt it slightly.
13. Garnish with finely chopped fresh chives just before serving to preserve their bright color and delicate flavor.

Perfectly crisp on the outside with a tender, steamy interior, these hash browns carry the robust scent of toasted garlic and the salty sharpness of parmesan in every bite. I love serving them alongside softly scrambled eggs or topping them with a drizzle of hot sauce for an extra kick, though they’re just as satisfying eaten straight from the pan with a fork.

Hash Brown Stuffed Bell Peppers

Usually, when the evening light turns golden and the kitchen grows quiet, I find myself craving something that feels both comforting and surprising. Under the soft glow of the stove light, these hash brown stuffed bell peppers become a gentle meditation—a way to transform simple ingredients into a meal that feels like a warm embrace.

Ingredients

– 4 large, vibrant bell peppers (mixed colors for visual appeal)
– 3 cups of frozen shredded hash browns, thawed to room temperature
– 1 cup of sharp cheddar cheese, freshly grated
– ½ cup of finely diced sweet yellow onion
– 2 cloves of aromatic garlic, minced
– 2 tablespoons of rich extra virgin olive oil
– 1 teaspoon of smoked paprika for depth
– ½ teaspoon of finely ground black pepper
– ¼ teaspoon of sea salt, finely crushed

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the bell peppers in half lengthwise and carefully remove all seeds and membranes.
3. Drizzle 1 tablespoon of olive oil over the pepper halves, coating the interiors evenly.
4. Place the peppers cut-side up on the baking sheet and bake for 15 minutes to soften slightly.
5. While the peppers bake, heat the remaining olive oil in a large skillet over medium heat.
6. Sauté the diced onion for 4–5 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
8. Mix in the thawed hash browns, smoked paprika, black pepper, and sea salt.
9. Cook the hash brown mixture for 8–10 minutes, stirring occasionally, until golden and crispy at the edges.
10. Remove the skillet from heat and fold in the grated cheddar cheese until melted and cohesive.
11. Take the partially baked peppers from the oven and generously fill each with the hash brown mixture.
12. Return the stuffed peppers to the oven and bake for 20–25 minutes until the peppers are tender and the tops are bubbly and lightly browned.
13. Let the peppers rest for 5 minutes before serving to allow the flavors to settle. Very tender and yielding, the peppers cradle a filling that’s both crisp and creamy, with the smoked paprika lending a whisper of warmth. I love serving these alongside a simple arugula salad or topping them with a dollop of cool sour cream for contrast, letting the textures dance between soft and crunchy in every bite.

Conclusion

Whether you’re craving breakfast, dinner, or a tasty snack, these 35 recipes prove frozen shredded hash browns are a kitchen superstar. We hope you find new family favorites! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to inspire fellow home cooks.