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Cheesy Cajun Hash Browns

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  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 8
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For an eye-opening start to the day, serve this spicy potato dish alongside your eggs or pancakes.
Updated Jul 20, 2011
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Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped (1/4 cup)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons Cajun seasoning
  • 1 1/4 cups milk
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
  • 3/4 cup freshly shredded Parmesan cheese (3 oz)
  • 1 bag (20 oz) refrigerated shredded hash brown potatoes
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
  • 2
    In 12-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in flour and Cajun seasoning until combined. Slowly pour milk into onion mixture, stirring constantly until mixture is well combined and slightly thickened.
  • 3
    Reduce heat to medium-low. Stir in Cheddar cheese and 1/2 cup of the Parmesan cheese until melted. Fold in potatoes until evenly coated with cheese sauce. Spoon mixture into casserole.
  • 4
    Bake uncovered 30 minutes. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 14 to 17 minutes longer or until potatoes are tender and cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you really like things spicy, add more heat with additional Cajun seasoning.
  • tip 2
    Frozen hash browns can be used in place of refrigerated ones. Thaw the hash browns before adding to the cheese sauce and increase the bake time to ensure they are thoroughly heated.

Nutrition

270 Calories, 14g Total Fat, 12g Protein, 24g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)
Calories
270
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
790mg
33%
Potassium
430mg
12%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
9%
Sugars
4g
Protein
12g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
30%
30%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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