So, I’ve noticed there have been a lot of searches on my site for “crack potatoes“. I said to myself, “what in the world are crack potatoes?”. Sounded illegal to me! After a little research, I was relieved to discover that it was a recipe for frozen shredded hash browns with cheese & other good stuff! {whew!}
Now, I’ve made potato casseroles similar to this, but not with the ranch dip mix that these “crack potatoes” call for…so of course I had to try it! I found this recipe on a fellow ZipList partner’s blog, PlainChicken.com, & added a little extra stuff to it.
I had some pretty asparagus spears in the refrigerator that I added to it, along with a little chopped onion.
Be sure to cut about 1 inch off the bottom of the spears–that part is all tough & doesn’t taste good! I cut the rest into about 1 inch pieces.
Mix shredded cheddar cheese, sour cream, ranch dip mix, bacon bits, asparagus pieces & onions in a big bowl, using a large spoon. Add a bag of frozen shredded hash browns last & stir until blended well.
The recipe I went by called for 2 packets of ranch dip mix. I am a salt LOVER & thought it was way too salty, but still really good (so I ate a LOT!). So, I am adjusting this recipe to use 1 packet of ranch dip mix instead. Who knows, maybe my taste buds are changing as I’m growing older 
.
I love to bake anything I can using my cast iron pan, so I pressed the mixture into my 9 inch cast iron skillet pan. It took exactly an hour for my potatoes to cook, but the original recipe stated 45 minutes to 1 hour…so I would definitely check them after 40 or 45 minutes just to be safe.
Oh, and I added a little extra asparagus pieces on top, just for the “pretty factor”. 
Now I can say I’ve eaten “crack potatoes”…have you ever had them?
Ingredients
- 2 cups shredded sharp cheddar cheese
- (2) 16 ounce containers sour cream
- (1) 1 ounce packet ranch dip mix
- (2) 2.8 ounce packages recipe bacon pieces or bits
- (1) 30 ounce package frozen shredded hash browns
- 1/2 cup chopped yellow onion
- 1 1/2 cup fresh asparagus pieces (about 1 inch pieces)
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, mix all ingredients except frozen shredded hash browns using a large spoon.
- Add hash browns last and stir well to combine.
- Place in a greased 9 inch cast iron skillet or greased 9x13 baking pan. Bake for 45 minutes to 1 hour, or until potatoes are cooked & asparagus is tender.
Recipe slightly adapted from PlainChicken.com
I make a hashbrown casserole for Christmas and Thanksgiving that is so yummy…you use the frozen shredded hashbrowns…melted butter, sour cream, chopped onion, and shredded chedder cheese…mix all this together and put in a dish and bake for about 45 min…so yummy!!! My daughters always request this. I will have to try your “crack potatoes! Sound so good
This sounds so tasty and will make it this coming week. Marie G. in Tehachapi, Ca.