Here is a tump* recipe I got off the back of a bag of hash browns and then messed with. There are no rules with tump recipes. Change the ingredients, the proportions, the oven temperature—this is your recipe now.
This version makes a rilly big shoo. Cook it for a crowd or just admit that you want it all yourself.
Cheesy Hash Brown Casserole
6 large eggs
1 cup milk, half-and-half, or heavy cream
1 pint sour cream
2 lbs. frozen shredded hash brown potatoes
or “a bag” – quantity flexible!
1 large onion, slice thinly or minced
3 to 5 cups or more shredded cheddar cheese
sharp cheese is good but pre-shredded is easy – I use two kinds
salt and cayenne pepper or hot pepper sauce to taste
Beat the eggs with the sour cream, milk, onion, and seasonings.
In a separate very large bowl, mix the hash browns (frozen or thawed) with most of the cheese and mix. Add the wet ingredients and mix.
Tump it all into one or two greased 9×13 baking dishes and top with the remaining cheese. Bake half an hour or so until the center is set. Turn up the heat to 450 oF for five minutes or so to make the top brown.
Serves you for at least two or three days. No, really. You won’t want to share.