Cheesy Hash Brown Potatoes {New & Improved}

Cheesy hash brown potatoes {new & improved} are minus the typical “cream of” anything soup and instead get fab flavor from sharp cheese and tangy French onion dip.

cheesy hash brown potatoes {new & improved}

Cheesy hash brown potatoes are such a comforting, Southern side. Popular at Cracker Barrel and many small town meat & threes, they epitomize comfort food. Although they are most often served at breakfast or brunch, you might also find them on the dinner menu as an a la carte side dish at some upscale steak houses.

The age old recipe for cheesy hash browns typically calls for cream of mushroom or cream of chicken soup. This new and improved version uses neither. The cheesy sauce is made of extra-sharp cheddar, Cheddar Cheese soup, and French onion dip. These ingredients (with a few added seasonings) come together to make some of the best cheesy, oniony hash browns ever.

Make ahead: The cheese sauce can be made ahead and stored in the fridge overnight. The next day, simply mix the potatoes and sauce until well combined, then bake until bubbly. Toppings may be added (cornflakes, potato chips, or crushed onion rings) for extra flavor and crunch, or you can just sprinkle the potatoes with poppy seeds or paprika for a bit of color minus the calories.

The cheese sauce for these potatoes is actually this French Onion Cheese Fondue. It is my favorite cheese sauce ever. I use it as the sauce for French Onion Squash Casserole and now, for these cheesy hash browns. Give it a try; I think you’ll be pleasantly surprised!

If you try these potatoes, please leave your opinion in the comments, as I LOVE hearing back from readers! Thanks so much for stopping by. Be blessed, and stay savvy!!!

Cheesy Hash Brown Potatoes {New & Improved}

A new and better tasting cheesy hash brown potato side dish. You'll never miss the cream soup!

10 min

30 min

40 min

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  • 1 package Simply Potatoes hash browns
  • 2 cups extra sharp cheddar, shredded (for sauce)
  • 1/2 cup extra sharp cheddar, shredded (for topping)
  • 1 can Campbell's cheddar cheese soup (no substitutions)
  • 1 cup French onion dip (I use Dean's)
  • 1 tsp dry mustard
  • 1/2 tsp cayenne pepper


  • Spray 2 qt baking dish with cooking spray.
  • Preheat oven to 350 degrees.
  • In medium skillet, melt 2 cups cheese, soup & dip over medium heat.
  • Stir until melted and smooth.
  • Add seasonings, stirring well.
  • Place hash browns in a bowl, add cheese sauce.
  • Stir until potatoes and sauce are well combined.
  • Pour into well greased pie plate or 8 x 8 pan.
  • Sprinkle with 1/2 cup shredded cheddar.
  • Top with crushed potato chips, poppy seeds, or paprika.
  • Bake 30 minutes or until cooked through and bubbly.