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Brunch Recipe: Killer Hash Brown Bake

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Potato lovers and brunch guests devour this favorite dish at every turn. This long-time family delight uses ingredients you may already have on-hand, making it the go-to choice for holiday party take-alongs.

Here’s how to make the Killer Hash Brown Bake at home.

First, gather your Killer Hash Brown Bake ingredients:

  • 2 containers (16 ounces each) of sour cream
  • 1/2 cup of ranch dressing
  • 1/2 cup of crumbled bacon
  • 2 cups of shredded cheddar cheese
  • 1 large (at least one pound) bag of frozen shredded (or cubed) hash brown potatoes

Follow these simple instructions to make Killer Hash Brown Bake:

Preheat the oven to 325 (F) degrees.

Combine the sour cream, ranch dressing, crumbled bacon and shredded cheddar cheese in a large bowl. (Save some of the bacon and cheese for topping the dish before baking.)

Add the frozen hash brown potatoes, and gently fold them into the mix, before scooping it all into a 9” by 13” oblong baking pan.

Top with bacon and shredded cheese, if desired.

Bake for approximately one hour – until the top of the Killer Hash Brown Bake is bubbly and crispy. Remove it from the oven. Cover the baking dish lightly with aluminum foil, and allow it to sit for at least 15 minutes before serving.

Don’t expect to have any leftovers. However, if any Killer Hash Brown Bake remains, store it in an air-tight container, and refrigerate for up to four or five days. Portions may also be frozen for later use.

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