Name: Copycat Cracker Barrel Hashbrown Casserole
Yield: 7
Ingredients: 4 to 5 russet potatoes (about 2 ½ lbs), peeled -; 1/2 large onion, peeled -; 1 3/4 c. Colby cheese, shredded and divded -; 3 large eggs, beaten -; 1/4 c. sour cream -; 2 tsp. garlic powder -; 2 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; Cooking spray -; 2 strips bacon, cooked and crumbled -

Copycat Cracker Barrel Hashbrown Casserole

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Ingredients for - Copycat Cracker Barrel Hashbrown Casserole

1. 4 to 5 russet potatoes (about 2 ½ lbs), peeled -

2. 1/2 large onion, peeled -

3. 1 3/4 c. Colby cheese, shredded and divded -

4. 3 large eggs, beaten -

5. 1/4 c. sour cream -

6. 2 tsp. garlic powder -

7. 2 tsp. kosher salt -

8. 1/2 tsp. freshly ground black pepper -

9. Cooking spray -

10. 2 strips bacon, cooked and crumbled -

How to cook deliciously - Copycat Cracker Barrel Hashbrown Casserole

1. Stage

Adjust an oven rack to center position, and preheat to 350ºF. Using a box grater or the grater attachment on your food processor, grate the potatoes and onion.

2. Stage

Working in batches, place handfuls of shredded onions and potatoes in a clean kitchen towel. Squeeze and discard all the excess liquid. Transfer the potatoes and onion to a bowl.

3. Stage

Add 1 cup cheese, eggs, sour cream, salt, garlic powder, and black pepper to the potato mixture. Toss until thoroughly combined.

4. Stage

Spray a medium baking dish or large oven-proof skillet with cooking spray, and fill with the potato-onion mixture

5. Stage

Top with the remaining cheese and crumbled bacon, then transfer to the oven. Bake for 1 hour, or until the edges of the casserole are thoroughly browned, and the cheese on top is melted and bubbly.