Loaded Hash Brown Casserole

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Loaded Hash Brown Casserole tastes just like a loaded baked potato! This easy recipe is packed with cheesy, bacon-filled flavor that's perfect as a side or brunch entree.

loaded hash brown casserole in a cast iron skillet with a wooden spoon
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What's Special About This Dish?

If you're looking for the best dish to take to a potluck dinner, look no further than Loaded Hash Brown Casserole. Once your family and friends taste this recipe, you'll be asked to make it time and time again.

The holidays are the perfect time to prepare this baked hash brown recipe. Everyone loves to wake up on Christmas morning to this delicious dish! Since it can be made ahead and baked in a cast iron skillet, clean up is a breeze.

This cast iron hash brown casserole tastes just like a loaded baked potato and goes with all types of main dishes like Grilled Pork Tenderloin, Dutch Oven Chicken, or Crunchy Parmesan Chicken. But, my favorite way to serve it is with fresh fruit on weekend mornings as a brunch entree.

To make this dish vegetarian, substitute tomatoes or tofu for bacon.

hash brown casserole in a cast iron skillet

How to Make Hash Brown Casserole

The easiest way to make this baked casserole is by using a 12" cast iron skillet. (ad) That way, everything can be made in the same pan. But, it's also fine to use a large 13 x 9 inch casserole dish or your favorite pottery.

Start by cooking 8 pieces of bacon in a cast iron skillet until crispy. Allow the bacon to drain on paper towels, then crumble into small pieces. After draining the grease from the skillet, add cream of chicken soup, sour cream, cheddar cheese, diced onion, and a dash of garlic salt and pepper.

Add a family-sized bag of southern style diced hash brown potatoes and half of the crumbled bacon. (Southern style hash browns are in small cubes instead of shredded.)

Stir well. Top casserole with cheddar cheese and crumbled bacon, then bake at 350 degrees for 1 hour until golden brown.

hash browns in a cast iron skillet

Why You'll Love This Recipe

Any recipe with potatoes, cheese, bacon and sour cream just screams comfort food. While this casserole is baking, your family will have a hard time not flocking to the kitchen to see what's cooking!

You might have made this type of casserole before, but by increasing the amount of sour cream and adding bacon, I promise you'll experience it in a whole new way. It's a great recipe for any occasion.

Recipe FAQS

Do you have to thaw hash browns?

If you want to ensure that the hash browns are cooked throughout, thawing them overnight in the refrigerator is a good plan. However, I've made this dish numerous times without thawing the potatoes and never had any issues.

What's the difference between shredded and diced hash browns?

The shredded type of hash browns resemble shredded cheese, while the diced type look like little cubes. Either kind will work in this recipe, but the diced version is heartier.

Does this recipe taste like Cracker Barrel hash browns?

Yes, it actually tastes better than the Cracker Barrel hash brown casserole because it uses diced potatoes instead of shredded. This gives you more potato flavor in each bite! Plus, there's bacon on top, so the flavor is hard to beat.

Storage and Freezing

This is a great recipe to freeze and use at a later date. It can be stored in the freezer in individual servings, or in an aluminum pan or airtight container for up to 6 months.


Recipe Card

hash brown casserole in a cast iron skillet with a wooden spoon

Loaded Hash Brown Casserole

Loaded Hash Brown Casserole tastes just like a loaded baked potato! Its cheesy, bacon-filled goodness is perfect to serve for brunch or as a southern side.  
5 from 8 votes
Print Pin Rate
Course: Brunch, Side Dishes
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Calories: 305kcal

*See notes in blog post for detailed tips, photos and instructions.


  • 8 pieces bacon cooked and crumbled (reserve half of bacon crumbles for topping)
  • 2 cans cream of chicken soup (10 ¼ ounce cans)
  • 24 oz. carton sour cream
  • ½ sweet onion diced
  • 8 oz. sharp cheddar cheese shredded (reserve ¼ cup)
  • teaspoon garlic salt
  • teaspoon black pepper
  • 32 ounces frozen southern style diced hash browns


  • Preheat oven to 350 degrees.
  • Cook 8 bacon in a 12" cast iron skillet (ad) until crispy.  Drain on paper towels, then crumble into small pieces. Reserve half of bacon for topping.
  • In a cast iron skillet, add cream of chicken soup, sour cream, onion, cheddar cheese (reserve ¼ cup), and a dash of garlic salt and pepper.
  • Mix in half of the crumbled bacon and stir ingredients well.
  • Stir in frozen hash brown potatoes until completely incorporated.  Top with reserved cheddar cheese and crumbled bacon.
  • Bake at 350 degrees for 1 hour until golden brown.


  • If you don't have a cast iron skillet, it's fine to use a 13 x 9 inch casserole dish instead.
  • To make this dish vegetarian, substitute tomatoes for bacon, or use tofu. 
  • This recipe can be made several days ahead and kept in the refrigerator until time to bake. 
  • Loaded Hash Brown Casserole can be frozen and enjoyed at a later date. Be sure to thaw on kitchen counter at least 1 hour, or thaw in refrigerator overnight before baking. 


Calories: 305kcal | Carbohydrates: 21g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Sodium: 551mg | Potassium: 346mg | Fiber: 1g | Sugar: 3g | Vitamin C: 7mg | Calcium: 209mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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  1. 5 stars
    How would I go about using freshly diced potatoes? Use as is or precook them first? I would love your opinion.

    1. Hi Marcia. It would be best to precook them first for at least a few minutes, then drain and use as directed.

    1. I love hashbrown casserole too, Mary! This one is really good with fresh fruit and a hot cup of coffee!

  2. 5 stars
    I just found this recipe. I can't wait to try it. I have all the stuff to make it except for the potato's. This looks so delicious, almost like a loaded baked potato. WOW, and who doesn't like a loaded baked potato. I will be making this recipe a lot. Thank you for this delicious recipe.....

  3. 5 stars
    An absolutely great casserole. Weekend days are Dad's/Pop Pop's days for breakfast, so I usually try to do different things, especially when the grandkids are over. This fits the bill nicely. However, the next time I try it, I am going to use Potatoes O'Brien just for a little extra flavor kick. One avenue I am very lucky on is that my grandkids (2 high schoolers and 3 toddlers) will eat just about anything. Hopefully the newborn follows in their footsteps!!

    1. Thank you so much Gordon! I'm so honored this hashbrown casserole is part of your family gatherings! 🙂

    1. I would love for you to share my recipes on Facebook, Danya. 🙂 I just installed a button to help you do that at the bottom of each recipe. Thanks for the reminder!

    1. Hi Carole! Great question. I've never tried using fresh potatoes, I'm not sure raw potatoes would cook all the way through. Perhaps it would work if you par-boiled them first. If you try it, let me know how it goes! 🙂

  4. 5 stars
    This is a breakfast feast! Love that you can prepare ahead and keep in fridge before you bake!

    1. Great question, Kathy! Yes! Feel free to freeze ahead. It will definitely need to thaw for at least 1 hour before baking.

  5. 5 stars
    This is one of the best recipes on your blog. It is absolutely amazing. Thanks for sharing it!

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