Ingredients:

  • 30 oz frozen shredded hash browns, thawed and patted dry
  • 1/2 cup unsalted butter, melted and cooled
  • 10.5 oz condensed cream of chicken soup
  • 16 oz full-fat sour cream, room temperature
  • 1/2 cup yellow onion, very finely minced
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp smoked paprika
  • 2 cups cornflakes, coarsely crushed
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking dish with butter or non stick spray. Take your thawed hash browns and press them firmly between layers of paper towels to remove any lingering moisture.
  2. In a large bowl, whisk together the 1/2 cup melted butter, cream of chicken soup, sour cream, minced onion, salt, pepper, and smoked paprika. Whisk until the mixture is smooth and pale orange. This ensures every bite has the same level of seasoning.
  3. Add the shredded hash browns and the 2 cups of freshly grated cheddar cheese to the bowl. Use a large spatula to fold everything together gently. You want the potatoes coated but not smashed into a paste.
  4. Spread the potato mixture into your prepared baking dish. Use the back of your spatula to level the top, but don't pack it down tightly. Keeping it a bit airy allows the heat to penetrate the center faster.
  5. Place the cornflakes in a bag and crush them coarsely. In a small bowl, toss the crushed flakes with the 1/4 cup of melted butter until they look damp and golden.
  6. Sprinkle the buttered cornflakes evenly over the top of the potatoes. Ensure you get all the way to the corners so every serving has a bit of that shatter-crisp texture.
  7. Place the dish in the center of the oven. Bake for 45 mins. You are looking for the edges to be fragrantly bubbling and the topping to be a deep, toasted golden brown.
  8. Remove the casserole from the oven and let it sit on the counter for 10 minutes before serving.