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Asiago Potatoes.

7/31/2012

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This recipe falls into the make again and again pile.  The potatoes are crispy around the edges in a perfectly delicious way!  Here's what I learned:

  1. Use fresh shredded hash browns such as Simply Potatoes.
  2. Don't cover it.  Let it get crispy around the edges!
  3. Keep an eye on it the last 10 minutes.  It can quickly go from nicely browned to burnt.  For my oven it was just right in 55 minutes.
  4. Served it with BBQ chicken and green beans with toasted almonds.  I also made up a batch of buttermilk ranch dressing for dipping.
  5. We ended up with leftovers for the freezer.


Asiago Potatoes
Adapted from here

Printable Version


INGREDIENTS
1 bag of fresh shredded hash browns (approx 3.5 cups)
3/4 cup grated Asiago cheese
1/2 medium onion, chopped
3/4 cup sour cream
1/2 cup heavy cream
1/4 cup butter, melted
1/4 teaspoon paprika
salt and pepper to taste


DIRECTIONS

Preheat oven to 350 degrees.  Spray a 9X13 baking dish (I used glass) with nonstick.

In medium bowl mix all ingredients together until well blended.  I added a little salt and a healthy shake of pepper.  Spread evenly in your prepared baking dish.

Bake uncovered for 50-60 minutes or until hash browns are soft and the top is slightly browned.


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