Description
A warm, crispy casserole blending sourdough discard tang with gooey cheese and hash browns. Perfect for cozy dinners or using up sourdough discard!
Ingredients
4 cups shredded russet potatoes
1 cup sourdough discard (or 1/2 cup active starter)
2 tablespoons all-purpose flour
1 tablespoon butter (softened)
1 egg
2 cups shredded cheddar cheese
1/4 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon pepper
Optional add-ins: mushrooms, bell peppers, or garlic
Instructions
1. Preheat oven to 400°F (200°C)
2. Squeeze shredded potatoes to remove excess moisture
3. In a bowl, mix potatoes, sourdough discard, flour, softened butter, egg, salt, and pepper
4. Heat olive oil in a cast-iron skillet; cook potato mixture until golden (5-7 mins)
5. Layer mixture into a 9×13-inch baking dish
6. Top with cheese, green onions, and optional add-ins
7. Bake 30-35 minutes until bubbling and golden
Notes
Use frozen potatoes (thaw and dry well)
Swap cheddar for gouda or gruyère
Add roasted vegetables like spinach or zucchini
Store leftovers in an airtight container up to 3 days
- Prep Time: 15
- Cook Time: 40
- Method: Baking
- Cuisine: American