I make hash brown casserole maybe 4 times a year. First of all, it’s one of those dishes you want to keep specifically when you need comfort food. Secondly, it never fails to be so rich that my stomach revolts against me for ingesting too much of it at any given time and never seems to get used to.

In my attempt to use up the last of the processed canned soup that just happens to show up in my pantry (Typically handed off to me by some well-meaning relative who bought extra on sale, and I take it with gratitude for their generosity) and the giant pile of new potatoes we need to get through, I decided to say yes to a modified hash brown casserole. I keep saying I “adulted” it up when I explain it.

I would also note that when I heated up leftovers for lunch, I threw some Spanish chorizo (my gift to myself this week) into the bowl and mixed it up. If you are not a vegetarian or cooking for one, I’d encourage hunting down Spanish-style chorizo to add to this… I’m not sure the Mexican-style would work as well, but it’s worth a try too.  Also, if you use the salami-style (Spanish) chorizo, cut the butter down drastically.  Consider about a tablespoon or two at most.  Otherwise you will have grease city!

Hash Brown Casserole a la Big Girl Pants
Serves: 6-8

1 pound new red potatoes, unpeeled and diced into 1/2-inch cubes
2 green onions, chopped
1 can cream of asparagus soup
1 cup sour cream (embrace the full fat because it’s not like this is healthy for much other than your soul and sanity!)
1/4 cup butter, melted
1 1/12 cups sharp cheddar, shredded
1 T garlic powder (1 tsp if you’re not a garlic fiend)
Pinch of kosher salt and fresh ground black pepper

Topping:
1/2 cup sharp cheddar, shredded
1 cup Panko breading (traditional bread crumbs work just as well)
2 T butter, melted

Preheat oven to 350

1. Bring a large pot of water to boil. Place potatoes in water. Return to boil and blanch for 5 minutes. When finished, drain potatoes.
2. In a large bowl, mix green onions, soup, sour cream, cheese, butter, garlic powder, salt and pepper.
3. Add potatoes to the bowl and mix until evenly coated. Pour into a 2-quart casserole dish and even out the surface. Cover with cheddar cheese evenly.
4. In a small bowl, mix panko and butter. Sprinkle on top of casserole.
5. Bake for 40-45 minutes. Remove and let cool for 10 minutes before serving.