Manchego Hash Browns


  • 6 pounds Idaho® Russet Potatoes
  • 20 ounces cream of chicken soup (2 10.5-oz cans)
  • 12 ounces sour cream
  • 1 tablespoon roasted garlic powder
  • 1 tablespoon black pepper
  • 1 teaspoon salt
  • 1 pound Manchego cheese, grated
  • 1 pound cheddar cheese, grated
  • 2 bunches scallions, sliced thinly


  1. Bake potatoes at 400°F (conventional) or 375°F (convection) until fork tender, 45-60 minutes.
  2. Let potatoes cool enough to handle; remove skin. Potatoes can be chilled for easier grating. Grate the potatoes on the large holes of a grater.
  3. In a large bowl, combine soup, sour cream, garlic powder, pepper and salt. Stir well. Blend in cheeses and scallions. Gently fold in the potatoes
  4. Coat two half-size pans or one full-size 2-1/2-inch deep hotel pan (or two 9x13-inch pans) with cooking spray. Spread potato mixture evenly in pans. Bake at 350°F (325°F). uncovered 40 minutes or until heated through and golden brown. Cool slightly then cut into portions to serve.
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Yield: 16-24

Bobby Benjamin
Butchertown Grocery
Louisville KY

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