Southern Hashbrowns With Cheddar Beer Sauce

Tammy Brownlow

By
@DoughmesticGoddess

This is a nice potato side dish that is different than a casserole...no cream soup. I crisp up the hash browns with some onion and peppers then add a creamy cheese sauce. Then I bake it a few minutes to melt additional cheese.

This would be great with crisp bacon pieces, or ham too!

Yummy!

Great with that steak and asparagus I'll be grilling later.

Southern Food With Flare (:


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Rating:

Comments:

Serves:

4 to 6 as a side dish

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 box
dehydrated hash browns, 4.2 oz
1/2 medium
onion, diced
1 medium
bell pepper, diced
2 Tbsp
butter

FOR BEER CHEESE SAUCE:

1/2 c
sour cream
1
egg
2/3 c
light beer
1 1/2 c
colby jack cheese, shredded (monterary jack, or mild cheddar will work too)
2 Tbsp
butter
1/4 tsp
paprika
pinch
cayenne pepper or more to taste
salt and pepper to taste

CHEESE TOPPING:

1/2 c
sharp cheddar, grated

Directions Step-By-Step

1
Rehydrate hash browns according to package instructions.
2
In a medium skillet melt butter on medium heat. Add hash browns and cook until they begin to brown.
3
Add onion and pepper and continue to cook until hash browns are golden and onion and pepper are fully cooked.
4
In a medium bowl combine, sour cream, egg, and beer. Whisk until smooth.
5
Pour into medium sauce pan and heat on medium low until thickened.
6
Add shredded cheese 1/4 cup at a time until well combined. Continue until all cheese is incorporated.
7
Pour cheese sauce over hash browns and stir to combine.
8
Pour into a greased baking dish and top with additional cheese.
9
Bake at 350 until cheese is melted.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy