Creamy Hash Brown Potatoes

creamy hash brown potatoes

With Easter on the way I’m sharing a tasty brunch side dish that you can add to your entertaining menu. This creamy hash brown potatoes recipe is different than most, in that you make a cream sauce and layer it all together like lasagna.

This hash brown recipe is very versatile. You can use the shredded OR the cubed potatoes, and its flavors are going to be good for breakfast and brunch, as well as dinner. I made this one with shredded hash browns, but the cubed ones have a little more ‘bite’ and larger texture. Either way the combination of ingredients is delicious!

Serve this side dish buffet-style along with bacon or ham, and mixed fruit, like I did for my Easter brunch entertaining here. Add in some pastries for sweetness and you have a terrific meal for entertaining.

creamy hashbrown potatoes


creamy hashbrown potatoes creamy hash browns recipe

Easter creamy hash brown potatoes casserole recipe

Creamy Hash Brown Potatoes

Yield: 8 servings

This creamy hash brown casserole recipe is versatile enough for breakfast or as a dinner side dish. It's prepared in layers with a delicious cream sauce full of flavor.


  • 30-ounce bag frozen hash brown potatoes {shredded or cubed}, thawed
  • 6-ounces {from an 8 oz block} Philadelphia Cream Cheese, at room temperature
  • 1 small onion, diced
  • 2 (10 3/4-ounces) cans cream of mushroom soup
  • 2 Tablespoons butter
  • 1/4 teaspoon garlic powder
  • 4 ounces white cheddar cheese, shredded


  1. Preheat oven to 400 degrees.
  2. In a large skillet, melt butter over medium heat; add onions and cook until softened.
  3. Cut cream cheese into squares and add to onion mixture; add soups and garlic powder and stir until cream cheese is melted and sauce is well combined.
  4. Place half of the bag of hash browns {about 2 cups} in the bottom of a casserole dish; top with half of the cream sauce.
  5. Layer the second half of potatoes and end with the second half of the cream sauce. Cover with aluminum foil.
  6. Cook for 1 hour, remove aluminum foil and sprinkle shredded cheese over the top. Heat about 5 more minutes or until cheese is melted.


For the cheese topping make sure you use a block of cheese and shred it yourself so you get smooth, even melting.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

I partnered with Philadelphia Cream Cheese to create a recipe for Easter entertaining. This is not a Philadelphia Cream Cheese original recipe.

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