Oven Baked 4-Ingredients Hash Brown Pie Directions:
Preheat the oven to 375°F (190°C) and lightly coat the bottom and sides of a 9-inch glass pie dish with cooking spray
Thaw the shredded hash browns completely, then squeeze firmly in a clean kitchen towel to remove excess moisture
In a large bowl, gently combine the hash browns, light sour cream, 1 cup of the cheddar, and melted butter until evenly coated, keeping the potato shreds intact
Transfer the mixture to the prepared pie dish and gently press into an even layer, reaching the edges without packing it too tightly
Sprinkle the remaining ½ cup cheddar evenly over the top
Bake on the center rack for 35–45 minutes, or until the potatoes are tender, the cheese is golden, and the edges are browned and bubbling
Remove from the oven and let rest on a cooling rack for at least 10 minutes
Cut into 8 wedges and carefully lift each portion from the dish with a thin spatula
Practical Woman's Secret
Squeeze the thawed potatoes until they feel almost dry before mixing. Excess moisture keeps the edges from crisping. After baking, give the pie its full 10-minute rest so the potato shreds and melted cheese can settle into wedges that hold together when lifted.
Serving and Storage
Serve warm while the edges are crisp and the center is creamy. Refrigerate leftovers in a shallow airtight container within 2 hours and keep for up to 3 days. Reheat individual wedges in a 350°F oven until the center reaches 165°F, leaving them uncovered to help restore the crisp edges.
Nutrition Information
Approximate per serving, based on 8 servings
Calories: 160
Protein: 9 g
Carbohydrates: 12 g
Fat: 7.7 g
Fiber: 0.7 g
Sugar: 2 g
Sodium: 170 mg
I'm waiting for your comments! Enjoy!
