These Level 5: Minced & Moist Oh So Good Cheesy Hashbrowns are a great potluck bring and so craveable!
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Cheese on Cheese on Cheese on Potatoes
Cheesy hashbrowns are the best part of every holiday meal for me. These Oh So Good Cheesy Hashbrowns are the recipe I grew up with, straight from my mom’s recipe book. I don’t know where the recipe may have come from originally, please comment if you know!
Using frozen hashbrowns means this recipe takes almost no hands-on time to come together. I usually whomp the hashbrown bag against the counter before I open it to break up any clumps, and it’s probably the most fun part of my meal prep!
Perfect for Sharing
This is the perfect amount of Oh So Good Cheesy Hashbrowns for our two-person household, but if you plan to bring this dish to a potluck you may need to double the recipe. It’s worth it!
In college I heard many names for these potatoes, such as Party Potatoes and Funeral Potatoes. Some families add toasted cornflakes as a topping, but they aren’t particularly dysphagia-friendly.
I’ve adapted this recipe for Level 5: Minced & Moist with just one simple change-up – pulsing the hashbrowns into minced pieces before baking.
Level 5: Minced & Moist
Level 5: Minced & Moist is appropriate for individuals who have good tongue control and can manage small bits of food, but may have decreased chewing or tongue force. Foods contain visible lumps and are covered with a moist sauce. These foods can be scooped and shaped into a ball on the plate, but no liquid can separate from the solids if the plate is tipped.
Food pieces or lumps can be no larger than 4mm for adults or 2mm for children and must fit between the tines of a fork; this is called the Fork Test. Minced & Moist recipes must pass both the Fork Test and the Spoon Tilt Test, in which the food must hold its shape on a spoon but fall off easily if tilted or lightly flicked. We recommend watching IDDSI’s Youtube video of the Spoon Tilt Test before you cook as well as during the testing of your final modified portion.
Always test your food before serving to ensure that it meets all the IDDSI testing guidelines.
Level 5: Minced & Moist Oh So Good Cheesy Hashbrowns
These hashbrowns are low-key and relatively hands-off.
For holidays, I usually make them in the crockpot to keep space available in the oven for even more sides! I’m working on the crockpot version, hopefully there will be updates to this recipe soon.
Level 5: Cheesy Hashbrowns FAQs
Can I use fresh shredded hashbrowns instead of frozen?
I’m not sure, I think fresh may release more water than frozen. I would recommend sticking with frozen unless you’re up for an experiment. Just make sure that the sauce does not run off the hashbrowns when tipped.
I wish this was Level 4: Puree!
These potatoes are also delicious smoothly blended! The issue you may run into is gluey-ness as the potatoes cool. Make sure you keep them warm if you do decide to blend.
Can I still add cornflakes?
Cornflakes would not be allowed on the minced & moist diet. However, if you’re cooking for others, you could remove the modified portion early and then add cornflakes to the pan for the un-modified portions.
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Oh So Good Cheesy Hashbrowns
- 15 ounce frozen hash browns
- 1 cup sour cream
- 1 can cream of chicken or mushroom soup
- 1 tablespoon dried minced onion
- 1 cup shredded cheese cheddar, monterey jack, or dealer’s choice of cheese
- ¼ cup butter cut into pieces
- ¼ tablespoon salt
- Preheat oven to 350 degrees
- Pulse frozen hashbrowns in food processor until they meet the Level 5: Minced & Moist size requirement, less than 4 millimeters for adults, less than 2 millimeters for children
- Combine pulsed hashbrowns with all other ingredients in large bowl and stir together
- Place ingredients in 8x8 casserole dish
- Bake for 1.5 hours, stirring every 30 minutes
- Serve warm. This recipe is great for potlucks!
Did you make this recipe? Let us know how it went below!