How to Make Copycat Cracker Barrel Hash Brown Casserole

What food is a purer comfort than hash brown casserole? You’ve got tender, creamy shredded potatoes floating in a rich sauce, all hidden under a golden crust of hot cheese. It walks a delicious line between breakfast and side dish. There are many kinds of potato casseroles, but for pure yumminess the crown goes to Cracker Barrel’s hash brown version.

It’s so good, in fact, that I set out to make my own just-as-good version at home. First stop: I ventured to Cracker Barrel to investigate, and ordered a slice. (This job is so hard sometimes.) And then I savored it: The delightful combination of crispy edged casserole and luxuriously creamy interior, the sharp cheese topping and the finishing flurry of black pepper. I paid close attention to the texture and flavors. Then I went home and started experimenting. The recipe that I settled on is fast, super satisfying, and possibly even better — if only because you can have some whenever you like, in the comfort of your own home.

There’s very little intel on how exactly Cracker Barrel makes their hash brown casserole. (And trust me, their staff is tight-lipped on details. I asked.) But they are a large restaurant chain, so I imagine they use many of the same shortcuts we will to make hash brown casserole at home: Namely pre-shredded frozen hash browns, and condensed soup. Sour cream is also a key ingredient in this casserole as the sharp flavor cuts through all the rich cheese, starchy potatoes, and creamy soup.

Thaw the hash browns before you start: Thawing the frozen hash browns prevents the sauce from clumping when you mix them in, and helps the casserole cook faster. You can thaw your shredded hash browns overnight in the fridge directly in their bag or for about an hour at room temperature.

Add an egg to the sauce for better slicing and serving. A lot of reference recipes call for just cheese, condensed soup, and sour cream around the hash browns, but these make a loose casserole that’s hard to serve. I found that mixing a lightly beaten egg in with the wet ingredients added just enough texture to give the casserole beautiful slices.

The hash brown casserole takes about 45 minutes to bake — the edges and top brown nicely and the whole casserole becomes firm to the touch. After baking, let the casserole cool slightly before serving. This helps it firm up.

This better-than-Cracker-Barrel hash brown casserole makes a great side dish for pork chops or a casual breakfast alongside crispy fried eggs and the leftovers reheat easily.