top of page

Rosemary Garlic & Gouda Hashbrowns Recipe

This is an elevated version of classic cheesy hashbrowns, with a steakhouse inspired twist! Rosemary gives these hashbrowns a fragrant element, while the garlic and gouda add additional layers of flavor. These Rosemary Garlic & Gouda Hashbrowns are about to be a new household staple! Great w/ steak or brunch!


Don't forget to post a photo and tag @boujeekitchen. Follow on social media for videos of step by step instructions on how to prepare! :)



rosemary, hashbrowns, gouda, cheese, butter, garlic, parmesan, panko, white baking dish, spoon, salt, pepper, sage, sour cream, heavy cream
Rosemary Garlic & Gouda Hashbrowns Recipe

Prep Time: About 5 mins

Cook Time: 45 mins

Total Time: About 50 mins

Yield: 6-8 Servings


What You'll Need:

  • 9x13 baking dish

  • oil or butter for greasing baking dish

  • 20 oz bag shredded hashbrowns (such as Simply Potatoes)

  • 10.5 oz can cream of potato soup (sub cream of chicken)

  • 1 tsp kosher salt

  • 1/4 tsp pepper

  • 1/4 tsp ground sage

  • 16 oz bag shredded gouda (about 2 heaping cups)

  • 1 cup sour cream

  • 3 Tbsp heavy cream

  • 1/4 c sweet or red onion, finely chopped

Topping:

  • 1/4 c panko

  • 1/4 c grated parmesan

  • 4 Tbsp unsalted butter

  • 1 large clove crushed garlic

  • A few sprigs fresh rosemary

How to Prepare:

  1. Preheat oven to 350.

  2. Grease a 9 x 13 baking dish with vegetable oil or butter.

  3. Combine hashbrowns, cream of potato soup, shredded gouda, tsp kosher salt, 1/4 tsp pepper, 1/4 tsp grd sage, sour cream combined w/ heavy cream, onion, then stir well to combine all ingredients. Press hashbrown mixture out into even layer in baking dish.

  4. In small microwave safe dish, combine 4 Tbsp butter with a clove crushed garlic, and sprig of rosemary, and heat in microwave covered w/ paper towel until butter is completely melted, and mixture is extremely fragrant [about 30-45 seconds]. Note: You can do this in a saucepan over low heat on cooktop if preferred.

  5. Pour butter mixture across entire top of potatoes, then combine 1/4 c panko in w/ grated parmesan in bowl, mix w/ fork, and sprinkle evenly across top of potatoes. You may use a spatula to spread out and ensure topping has coated hashbrowns all over. Place a large sprig rosemary on top and bake for 45 minutes until crust is golden and bubbly hot. Serve immediately.

  6. Enjoy! :)


rosemary, hashbrowns, gouda, cheese, butter, garlic, parmesan, panko, white baking dish, spoon, salt, pepper, sage, sour cream, heavy cream
Rosemary Garlic & Gouda Hashbrowns Recipe

This Rosemary Garlic & Gouda Hashbrowns recipe is a great twist on classic cheesy hashbrowns, w/ the cornflakes topping. Once upon a time I had something similar at a restaurant by the lake, and I've always wanted to do my best to replicate them. These are a great addition to a brunch menu and a total crowd pleaser!


Don't forget to post a photo and tag @boujeekitchen

In this world you will have trouble, but take heart; I have overcome the world! John 16:33

Comments


bottom of page