Schwarties Hash Browns

Great for buffets! Freezes well. Serves 8-10.

Schwarties Hash Browns
  1. 2 lbs. (1 kg) frozen hash brown potatoes
  2. 2 cups (500 mL) sour cream
  3. 2-10 oz.(284 ml) cans mushroom soup
  4. 1/2 cup melted butter
  5. grated onion to taste
  6. salt to taste
  7. 2 cups grated cheddar cheese
  8. 2 Tbsp. parmesan cheese
  1. Thaw potatoes slightly. Mix potatoes, sour cream, mushroom soup, butter, onion, salt and cheddar cheese in a 9 x 13″ baking dish. Sprinkle parmesan on top and bake at 350F for 1 hour.
The Best of Bridge

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  3. I love ‘Schwarties hashbrowns. They are the best with ham.
    The Best of Bridge cook books have been my favorite recipes for as long as they have been around. Is it 50 years yet?
    Thank you to all you lovely ladies. Also enjoy your husbands input.

  4. Making this dish for the first time, although I’ve enjoyed it on many occasions – made by others. It’s always a hit.

    Best of Bridge recipes are my go-to’s and have been for 30+ years. A BIG HUGE thank you to all you lovely ladies for all the creativity and love you’ve put into all your recipes. It seems like you’re part of the family – your Land of Nod Cinnamon Buns are center stage Christmas mornings every year as well. 🙂

    • If you haven’t already baked it, it can be thawed overnight in the refrigerator and then baked as directed. If you’ve baked it already, thaw it in the fridge overnight and then reheat in a 350F oven for 30 minutes (or until heated through). Enjoy!

    • Hi Penny, you can mix the ingredients in a 6-qt slow cooker. Cook on low for 6 – 8 hours and give it a good stir at the end as the oil will have separated during cooking. Enjoy and have a Merry Christmas!

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