20ounces shredded hash brown potatoes(I used Simply Potatoes refrigerated potatoes)
1teaspoonground black pepperdivided
8ounceswhite cheddar cheesefreshly grated
½cupfinely diced white onion
1 ½cupssour cream
Preheat the oven to 375 degrees Fahrenheit and butter an 8-inch round or an 8x8 inch square casserole dish.
Place the shredded potatoes in a mixing bowl.
Using two forks, gently toss them with the salt and pepper, cheese, onion, butter and paprika. Don't mix too much. You want this to be a fluffy casserole and if overmixed the potatoes will mash.
Once combined, gently stir (again using forks) in the sour cream, just until combined.
Add the mix to the casserole dish without pressing down.
Bake for 30-35 minutes, or until the top turns a light golden color and the casserole is heated through. If you are using a heavy pan it may take longer to bake.
Let it rest for 5 minutes before servings with crumbled bacon pieces and freshly minced parsley or chives.
**This is a great recipe to use leftover baked potatoes! Shred the baked potatoes with a grater once they are cooled.The calories shown are based on the recipe making 5 servings, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**