I realized most of my recipes involved chicken and all of them were an entree, so today I’m bringing a great side dish option to your table: Crack Potatoes. True to their name, these glorified cheesy hash browns are extremely addicting and typically have no leftovers. This is my usual dish to bring to cookouts, potlucks, and sporting events knowing I won’t be bringing any home. (Which is a great excuse to use a disposable foil tray!) With the first warm-weather holiday rolling around next weekend, I’ll be drawing this little diggy up for Memorial Day celebrations and thought you might need a little inspiration for something new to bring with you…
My most-asked-for go-to at any get-together with friends and family.
Have a cookout coming up for Memorial Weekend or needing a dish to pass as you watch the Cubs at a friend’s house? Whip together this easy recipe and bring the instructions with you because everyone will be asking to take it home with them!
- 30oz bag of hash browns, shredded
- (2) 16oz sour cream
- 2 cups sharp cheddar, shredded
- 6oz bacon, crumbled
- 1 white onion
- 1 package ranch mix
- Combine sour cream, cheese, onion, bacon, and ranch mix
- Mix with hash browns
- Add mixture to greased 9×13 pan, evening out along all sides
- Cook 45-60 minutes at 400 degrees
- Serve immediately (also good as leftovers, if you have any)
I usually buy a small pouch of real bacon crumbles rather than frying my own. You can also use an additional ranch mix packet for that extra PUNCH of flavor.