Yet another happy accident creation for you! These cheesy bacon hashbrowns are a spin-off of a dish my mom, my aunt, Mark and I created at Thanksgiving … with a twist. Rather than just adding shredded cheese, we take it to the next level and make that cheese saucy.
Everything is more fun when saucy. Including myself.
I consider these cheesy bacon hashbrowns to be an “accident” because they really started off as hashbrowns with bacon and seasonings, but turned into cheesy bacon hashbrowns when I had extra cheese sauce from my baked ham and cheese brunch recipe. Because why WOULDN’T you put cheese sauce in with bacon and hash browns?
Trick question. There’s never an instance where you should hesitate with this situation.
This is so easy, it’s so cheesy, (that rhyme is truly coincidental), and it’s a great side to have for any brunch spread. I’m a big fan of the not-so-healthy options, so I’m your girl if you need a few bad decisions thrown your way. Everything is okay if you eat it in moderation, right? Right. We will stick with that.
I would love to hear your ideas for other brunch sides to pair with this recipe! I get about two weekends off each month (if I’m lucky lately), so I love to take advantage of some free time with Mark and make us a lot of food options, mimosas and Bloody Marys. Because what else are Sundays made for, besides sports and laundry?
Food and drinks. That’s what. That’s why it’s the best day of the week.
[my additional tips!]:
Actual Prep / cook time: 30 minutes
Clean-up difficulty: 3
Overall difficulty to make: 3
Overall satisfaction: 9
Price range? This dish is under $5 for two to four people.
What I would change next time? You can omit bacon if you like! Or substitute with ham.
For your own version, I recommend:.
- Using whatever breakfast protein you like. Sausage, egg, ham, etc. Or not!
- You can easily just sprinkle shredded cheese into the hash browns and bacon if you aren’t into making the cheese sauce. It’s still good!
© 2016 : a flavor journal : by sara alvord
- 1 Tbsp. unsalted butter
- 1 Tbsp. minced garlic
- 1/2 cup finely chopped yellow onion
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. seasoned salt
- 2 cups shredded hashbrowns, frozen
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1/3 cup milk
- 1/4 tsp. dry mustard
- 1/2 cup habanero cheese (or any cheese of your preference)
- salt and pepper to taste
- 4 strips of thick cut bacon, cooked until crispy and chopped
- First, heat oven to 350 degrees.
- Melt butter over medium heat. Add garlic and onion, and cook until fragrant and translucent (2-3 minutes).
- Add shredded hash browns, and mix with butter / garlic / onion until dispersed evenly.
- Add salt, pepper, and seasoned salt. Cook hash browns as instructed on bag.
- Heat butter in a small sauce pan over medium heat.
- Whisk in flour until fully absorbed.
- Slowly add milk by whisking it into the flour / butter mixture. Bring to a quick boil, then immediately turn to low heat. Continue whisking while doing this.
- Whisk as it starts to thicken over the low heat, then let it set for 2-3 minutes. Whisk occasionally, checking that it thickens slowly.
- Add dry mustard, Mix thoroughly.
- Slowly add cheese, whisking slowly to combine.
- Empty cooked hash browns into a small casserole dish. Pour cheese sauce and chopped, crispy bacon on top.
- Using a fork, mix everything together until evenly combined.
- Bake for 10 minutes at 350 degrees.