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Cracker Barrel Old Country Store Hash Browns

Cracker Barrel's creamy, gooey hash browns feature a unique touch... a baked cornflake crust. Requiring no prep time, they make a quick and satisfying meal. With this beyond easy copycat restaurant recipe, now you can make your own homemade version of the dish whenever the craving strikes. Hash browns are one of those comfort foods that always make you feel good no matter what, so save this Cracker Barrel copycat recipe for a rainy day because it's sure to make you feel good and fill you up at the same time!


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Cooking Time1 hr


  • 1 2 pound bag, frozen hash browns, thawed
  • 1 medium-sized onion, chopped finely
  • 6 tablespoons margarine, melted
  • 1 pound sour cream
  • 8 ounces Cheddar or Colby cheese, shredded
  • 1 can (10.5 oz) cream of chicken soup
  • cornflakes, crushed
  • 4 tablespoons margarine, melted


1. In a 13 x 9-inch baking pan, make single layers of the following: Potatoes, onions, 6 tablespoons melted margarine, sour cream, Cheddar cheese and soup. Sprinkle top with cornflakes.

2. Drizzle 4 tablespoons margarine over top. Bake at 350 degrees F for 1 hour or until bubbly and piping hot.


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Oh my gosh! These sound so delicious! I am a fiend for hashbrowns, so I just know that I am going to love this recipe. I bet that they would be great served along with a roast or maybe some chicken. Has anyone tried swapping out the cream of chicken soup with a different type? I usually have cream of mushroom in my cupboard. Do you think that it would work just as well?

i love these recipes thanks soo much!!!

How many servings? I added a Pound of Cooked Jimmy Dean Sausage, and my Husband and I would have loved to eat the whole thing. However I did omit the sour cream and cornflakes. Just sprinkled Paprika on top.. just had a salad with it.

@ coleman964038 7678877: Sounds great! We hope you share some Cracker Barrel cooking secrets with us after you make the recipe! Let us know how it turns out! -- Editors of RecipeLion

my friend is the head cook @ a cracker barrel and i'm going to have take a look @ this recipe to see if it is truly like their recipe and have him tweek it to match it up with their recipe. will let you know what i find out!!!!!!

Someone mis-moshed this one up as it doesent even compare to cracker barrels....lets just say nix the soup and cut the sour cream back to 1cup

scarlet102000 5388371: Thank you for your tips, it's great when readers help each other out! Thanks! Blair, editor for

While this recipe would be tasty as written, I would urge everyone who uses cans of "cream of" whatever to read the ingredients-you might change your mind on using it. I make a homeade version of this recipe only omitting the cream soup and making a homeade sauce with a bit of chicken base added. Most times I will add chopped broccoli to the dish as is a great side dish for any meat.

JimkKC222: Thank you pointing out the confusing description of the soup amount. We appreciate your comment and it's now been fixed. Thanks! Blair, editor at

Please note the Ingredients! It says 1 oz can, cream of chicken soup? That needs to be changed to 10 1/2 oz can.

Member2756418 Thanks for your question. It looks like another reader helped you out. Thanks for being a resource to each other, that's great! aje127 Thanks for helping another reader out! GrammaS20 There might be some gluten free soup options out there. Also, you could try a combination of evaporated skim milk and chicken stock (not broth, as it's too thin). We also have an extensive selection of gluten-free recipes on our sister site, I hope this helps! Thanks! Blair, editor at

1# Sour Cream + 16 oz and/or 2 Cups. My question is: if you use the sour cream would you have to use the cream of chicken soup? We have a family member who is gluten intolerant & cream of chick soup contains wheat flour (gluten).

16 oz = 1 pound

how much sour cream is in a pound?????

Used to make this at Cracker Barrel and did not use sour cream or cornflakes. Do not thaw hash browns. Break up frozen hash brown potoes in mixing bowl, and mix all ingredients together using electric mixer ( add salt and pepper). Place mixture in greased baking dish or pan. Bake at 350 for one hour or until crispy on top (30 min. if using convection oven at that temp). This will keep in the refrigerater for 48 hrs covered so it can be made in advance and won't take as long to bake. If hash browns are thawed, tends to make it really mushy.


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