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Cracker Barrel Hash Brown Casserole

By Todd Wilbur

Score: 4.74. Votes: 27
In stock (9065 items available)
  • $0.79

Menu Description: "Made from scratch in our kitchens using fresh Grade A Fancy Russet potatoes, fresh chopped onion, natural Colby cheese and spices. Baked fresh all day long."

In the late sixties Dan Evins was a Shell Oil "jobber" looking for a new way to market gasoline. He wanted to create a special place that would arouse curiosity, and would pull travelers off the highways. In 1969 he opened the first Cracker Barrel just off Interstate 40 in Lebanon, Tennessee, offering gas, country-style food, and a selection of antiques for sale. Today there are over 529 stores in 41 states, with each restaurant still designed as a country rest stop and gift store. In fact, those stores which carry an average of 4,500 different items apiece have made Cracker Barrel the largest retailer of American-made finished crafts in the United States.

Those who know Cracker Barrel love the restaurant for its delicious home-style breakfasts. This casserole, made with hash brown-sliced potatoes, Colby cheese, milk, beef broth, and spices is served with many of the classic breakfast dishes at the restaurant. The recipe here is designed for a skillet that is also safe to put in the oven (so no plastic handles). If you don't have one of those, you can easily transfer the casserole to a baking dish after it is done cooking on the stove.

Source Top Secret Restaurant Recipes by Todd Wilbur.

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  • 1 26-ounce bag frozen country-style hash browns
  • 2 cups shredded Colby cheese
  • 1/4 cup minced onion
  • 1 cup milk
  • 1/2 cup canned beef broth
  • 2 tablespoons butter, melted
  • Pinch garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Do This
    • Restaurant/Brand
      Cracker Barrel
    • Instructions

      1. Preheat the oven to 425 degrees F.

      2. Combine the frozen hash browns, cheese, and onion in a large bowl

      3. Combine the milk, beef broth, half the melted butter, the garlic powder, salt and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.

      4. Heat the remaining butter in a large, ovenproof skillet over high heat.

      5. When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).

      6. Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns is golden brown.

      Serves 4 to 6 as a side dish.

      Tidbits: If your skillet isn't ovenproof (because it has a plastic handle, for example), you can also spoon the potatoes into a glass 8x8-inch baking dish and microwave the potatoes until they are hot and the cheese has melted. Then put that baking dish into the 425 degrees F oven until the surface of the hash browns has browned. If you can't find Colby cheese, you can also use Cheddar cheese for this recipe.

Average rating:

Score: 4.74. Votes: 27
Rating of votes (27)
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Tiffany Gibson
Mar 11, 2018, 08:50

I developed my own version of Cracker Barrel’s Hashbrown casserole a few years back and is a huge hit in our family. I’m a foodie and I knew there was something in the potatoes that was of a meaty flavor and that there was neither any sour cream nor cream of mushroom in it which most copycat recipes seem to add. This recipe is equally as good as the one we make! Mine has a ham flavor base instead. Thank you for this recipe!

Nov 9, 2015, 23:00

This was a huge hit at the wedding shower I hosted! Highly recommend