Ingredient List
- 32 oz frozen diced hash browns
- 1.5 cups shredded medium cheddar cheese
- 29 oz low sodium chicken stock
- 10.5 oz condensed cream of chicken soup
- 6 tbsp butter (salted)
- 1 cup sour cream
- 1 small onion, diced fine
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 cup cheddar cheese for topping
- 0.5 cup green onions, sliced
- 0.5 cup crispy bacon pieces
- 0.5 cup sour cream for serving
| Preparation Time | 10-15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30-35 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- In a large pot over medium heat, combine frozen hash browns, chicken broth, cream of chicken soup, diced onion, and butter. Stir occasionally until butter melts completely.
- Cover pot and cook for 20 minutes, stirring frequently to prevent sticking. Hash browns should be easily pierced with a fork. Reduce heat if needed to maintain a gentle simmer.
- When hash browns are tender, stir in shredded cheese, sour cream, salt, and pepper until cheese melts and mixture is creamy.
- Serve hot, garnished with optional toppings like chives, crispy bacon bits, or extra sour cream.
