There’s not a day that goes by that I’m not either talking about or thinking about a hash brown casserole. I sometimes call it funeral potatoes because it’s the only thing I’ll require be served at my wake. If it doesn’t appear as a part of the food spread, then I’m coming back.

A friend pointed out that although I talk incessantly about hash brown casserole, they haven’t seen the hide nor hair of one produced from my kitchen. Well, that’s because I’m not dead, Matt.

Sometimes you must wait for the perfect moment to produce a legendary comforting casserole, and if winter 2025 isn’t that time, I don’t know when is.

My grandma made this casserole all the time, and even my mother produced a few during my childhood. It’s the pinnacle of comfort food that’s simultaneously creamy and crispy. I mean, potatoes are Dolly Parton’s favorite food, so who am I to argue with that?

I’m in awe of how the simplest of ingredients can combine to soothe complicated feelings or placate your hunger of the heart.

Rustle up this casserole, with some hot sauce on the side and don’t wait for a funeral. Celebrate winter and the gently expanding light with cheesy, starchy deliciousness.

Hash brown casserole

Ingredients

• 1 tablespoon neutral oil

• 1/2 cup chopped yellow onion

• One 32-ounce package frozen hash

browns, thawed

• 10 ounces sharp cheddar cheese,

shredded

• 1 1/2 teaspoon kosher salt, divided

• 3/4 teaspoon black pepper, divided

• Six large eggs

• 1 cup sour cream

• 1 cup whole milk

• 1/8 teaspoon cayenne pepper

(optional)

• 1/4 cup melted butter

• 2 cups cornflakes

Directions

Preheat oven to 350 degrees. In a large skillet, add oil and onions and cook over medium heat until tender, about 5 minutes. Remove from heat.

Add hash browns, 2 cups of shredded cheese, 1/2 teaspoon salt and 1/2 teaspoon black pepper into cooked onion and stir to combine. Spoon the mixture into a lightly greased 9-by-13-inch baking dish.

Whisk together eggs, sour cream, milk and the remaining 1 teaspoon salt, 1/4 teaspoon pepper and cayenne in a large bowl. Carefully pour the egg mixture over the hash brown mixture. Cover with aluminum foil and bake for about 30 minutes.

Meanwhile, toss the melted butter and cornflakes in a medium bowl and set aside. Remove aluminum foil from the casserole dish after 30 minutes, and sprinkle evenly with the remaining 1/2 cup cheese and the buttery cornflakes.

Return to the oven and continue to bake until the cheese is melted and the cornflakes are crispy, 10 to 15 minutes. Remove from oven and let stand for 10 minutes. Serve with hot sauce.