Ingredients
Units
Scale
- 1 tablespoon olive oil
- 3–5 cups of shredded hash browns
- 1 can cream of potato soup
- 1 cup of whole milk
- 1 pack of dry ranch dressing
- 1 pouch real bacon bits
- 2 cups sharp cheddar cheese, separated
- 4 tablespoons of butter
- 1/2 cup of chives or green onions (finely chopped)
Instructions
- Preheat oven to 350 degrees.
- In a large sauce pan on medium heat, begin to heat your olive oil. Once your pan is ready, begin to cook the uncooked shredded hash browns. Season with salt and pepper to taste; Allow to cook.
- In a separate bowl, put your cream of potato soup in a bowl. Also add your milk slowly and begin to stir until you get a rich and creamy texture. If it is still a bit thick and a lumpy add a little more milk at a time. The soup should be smooth but not runny.
- Add your bacon, your packet of ranch dressing, 1 cup of cheese, and chopped chives to the soup mixture and stir.
- Go back and check your hash browns. Once your hash browns are cooked thoroughly (they don’t need to be dark they just need to be cooked) place them in a square glass casserole dish (as shown above) and add in the 4 tablespoons of butter.
- Pour the soup mixture slowly in the dish. Pour little by little and also stir to make sure that the hash browns and soup mixture is well mixed. Continue alternating until all soup is gone. Then, with the other 1 cup of cheese, sprinkle the rest at the top.
- *You can even add 1 cup of crush potato chips if you’re really feeling naughty.
- Bake for 20-25 minutes or until slightly golden on the top. Allow to cool for about 10 minutes and serve.