Hot Potato Salad With Hash Browns
Creamy hash brown casserole combines potato and celery soups with sour cream and cheese, baked to golden perfection—ideal for comforting family dinners or potlucks.
Ingredients
Instructions
- Place all ingredients except potatoes in a large bowl and mix well.
- Add the thawed hash browns to the mixture and combine thoroughly.
- Transfer the mixture into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 1 1/2 hours, uncovered.
- Do not stir during baking.
- Sprinkle with parsley or paprika before serving.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or cream cheese. You can substitute the cream of potato or celery soup with homemade versions for a fresher taste. If you want a little heat, adding chopped jalapeños or a pinch of cayenne pepper can elevate the flavors. This dish pairs beautifully with Hot Corn Bread for a comforting meal.
Serving Suggestions
Serve this hot potato salad as a hearty side dish during barbecues or family gatherings. It complements grilled meats perfectly, or you can pair it with a light salad like Fruit Bowl Salad to balance the richness. For a complete meal, consider serving it alongside baked chicken or meatloaf.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-30 minutes or until heated through. You can also microwave individual portions, but the oven will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Potato Salad With Hash Browns contains roughly 267 calories, with 5g protein, 20g carbohydrates, and 19g fat. It is a good source of vitamin A (14% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1359mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh potatoes instead of hash browns?
Yes, you can use fresh potatoes. Simply peel and dice them into small cubes, then parboil them for about 5 minutes before adding them to the mixture. This will ensure they cook through properly while baking.
What if I don’t have cream of celery soup?
If you don't have cream of celery soup, you can substitute it with an equal amount of cream of mushroom soup or a homemade cream sauce with sautéed celery for flavor. This will still give your salad a creamy texture.
Can this dish be made ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just transfer it to a baking dish and bake when you're ready to serve. This makes it a great option for meal prep or gatherings.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).