Creamy hashbrown casserole for one, made with diced potatoes, cheddar cheese, and a rich garlic-onion sauce. This easy baked breakfast casserole is perfect for solo meals, quick brunches, or simple weeknight dinners. Golden, cheesy, and comforting, it combines crispy Panko topping with a creamy potato filling for a satisfying single-serving meal.

Ingredients

1 cup frozen diced hash brown potatoes
½ tablespoon olive oil
¼ cup chopped onions
⅛ teaspoon salt
⅛ teaspoon coarsely ground black pepper
1 clove garlic, minced
⅓ cup low-sodium chicken broth
¼ cup heavy cream
¼ cup sour cream
⅔ cup sharp cheddar cheese, divided
3 tablespoons Panko breadcrumbs
1 tablespoon salted butter, melted

Instructions

Preheat the oven to 350°F (177°C).
Thaw the potatoes: Place frozen diced hashbrowns in a medium bowl. To speed up thawing, microwave for 1 minute or refrigerate overnight. Pat dry before using.
Cook the onions: Heat olive oil in a 10-inch skillet over medium heat. Add onions, salt, and pepper, and cook until translucent, about 2 minutes, stirring frequently.
Add the garlic and cook for 30 seconds, stirring constantly.
Make the sauce: Pour in the chicken broth and increase heat to medium-high. Let simmer for about 30 seconds.
Add the cream and cook, stirring frequently, until the sauce thickens, about 2 minutes. Remove from heat and stir in sour cream.
Combine with potatoes: Stir the thawed potatoes into the sauce until evenly coated. Mix in ⅓ cup of the shredded cheddar cheese.
Transfer to a baking dish: Spoon the mixture into a lightly buttered 5×5-inch baking dish.
Prepare the topping: In a small bowl, mix the remaining cheese, breadcrumbs, and melted butter. Sprinkle evenly over the casserole. Place the dish on a rimmed baking sheet to catch any spills.
Bake for 30 minutes until golden and bubbly.
Rest before serving: Let sit for 5 minutes, then serve warm.

Why You’ll Love This Recipe

This single-serving hashbrown casserole is creamy, cheesy, and perfectly golden on top. It’s quick to prepare, comforting, and ideal for breakfast, brunch, or a cozy solo dinner.

Tips

Pat the thawed potatoes dry to avoid excess water in the casserole.
Use a rimmed baking sheet under the dish to prevent spills in the oven.
Stir the sauce constantly to avoid curdling the cream.

Variations and Substitutions

Swap cheddar for mozzarella or Gruyère for a different flavor.
Use Greek yogurt instead of sour cream for a lighter version.
Add cooked bacon, ham, or sautéed mushrooms for extra texture and taste.

FAQs

Can I make this ahead of time?
Yes! Assemble the casserole and refrigerate for up to 24 hours before baking.

Can I freeze it?
Yes, freeze before baking for up to 1 month. Bake from frozen, adding 10–15 minutes to the cooking time.

Can I use fresh potatoes?
Yes, peel and dice, then parboil for 5–6 minutes before using.

Serving Suggestions

Serve with a simple green salad or steamed vegetables.
Pair with scrambled eggs for a hearty breakfast.
Top with chopped chives or parsley for extra color and flavor.