Onion Hash Browns (Printable Version)
# What You'll Need:
01 -
Thawed frozen diced hash browns (32 ounces).
02 -
Melted unsalted butter (1/4 cup/57g for the potatoes).
03 -
Shredded sharp cheddar cheese (2 cups/226g).
04 -
Sour cream (1 1/2 cups/345g).
05 -
Unsalted butter (1/4 cup/57g for the sauce).
06 -
Diced yellow onion (1 small).
07 -
Minced garlic (2 teaspoons).
08 -
All-purpose flour (1/4 cup/31g).
09 -
Kosher salt (1 teaspoon).
10 -
Black pepper (1/2 teaspoon).
11 -
Cayenne pepper (1/2 teaspoon).
12 -
Dried mustard (1/2 teaspoon).
13 -
Room temperature chicken broth (1/2 cup/120g).
14 -
Room temperature whole milk (1/2 cup/122.5g).
15 -
Thinly sliced yellow onions (2 large/4 cups).
16 -
Vegetable oil for frying (4 cups).
17 -
Kosher salt for onions (1/2 teaspoon).
# Preparation Steps:
01 -
Set your oven to 350°F. Combine the potatoes, butter, cheese and sour cream together in a big bowl.
02 -
Cook onions and garlic in butter until soft. Stir in flour and spices. Slowly add milk and broth, stirring until it gets thick.
03 -
Stir the sauce into your potato mix. Dump everything into a greased 9x13-inch dish.
04 -
Pop it in the oven for 45-50 minutes until it's hot and bubbling.
05 -
Warm oil to 350°F. Cook onions in small groups until they turn golden brown, around 2-5 minutes. Let them drain and sprinkle with salt.
06 -
Scatter the crispy onions on top of the hot dish and serve right away.
# Additional Tips:
01 -
You can put it together earlier but don't add the crispy onions until you're ready to eat.
02 -
Make sure your oil stays at 350°F when frying each bunch of onions.