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Cheesy Hashbrowns


  • 12 cups boiled hashbrowns

  • 2 cups diced yellow onions

  • 1 cup diced red bell pepper

  • 1 cup diced green bell pepper

  • 1/3 cup thinly sliced jalapenos

  • ½ cup butter

  • 1 cup flour

  • 4 cups whole milk

  • 2 cup veggie broth

  • 6 cups shredded mixed cheese

  • 2 cups sour cream

  • 1 TBS salt

  • 1/2 tsp black pepper

  • 1 tsp garlic powder

  • 2 table spoons Cajun seasoning


  1. Boil hashbrowns for 20 min

  2. Cook onions, bell peppers, and jalapenos with 2 TBS olive oil in skillet for 3-5 min until soft . Move mixture to large bowl with hashbrowns.

  3. Using the same skillet add butter and melt. Once melted, add flour and whisk to combine, cooking 1 min. Slowly pour in milk and chicken stock, whisking as you pour. Bring to a boil then reduce heat to MED-Low and simmer, stirring often, until thickened. About 5-10 min. Then add 4 Cups of shredded mixed cheese, stir until melted and combined. Remove from heat then mix in all seasoning and sour cream.

  4. Add cheese sauce and remaining two cups of mixed cheese to hashbrown bowl and mix all ingredients.

  5. Spray Baking pan and place hashbrowns in and cover with aluminum foil and bake 50 min.