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    Home » Recipes » Side Dishes » Crack Potatoes with Asparagus

    By Amy · Published: May 14, 2012 · Updated: May 6, 2020 · This post may contain affiliate links. Please read my disclosure policy 8 Comments

    Crack Potatoes with Asparagus

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    This cheesy potato side dish with asparagus and bacon pieces is amazingly delicious!

    Baked hash brown potatoes with cheese and asparagus in a cast iron skillet.

    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.

    Fresh asparagus spears that have been cut into pieces on a cutting board.

    I had some pretty asparagus spears in the refrigerator that I added to it, along with a little chopped onion.

    Tough end stems cut from fresh asparagus spears on a cutting board.

    Be sure to cut about one inch off the bottom of the spears – that part is tough and doesn’t taste good!  I cut the rest into about one inch pieces.

    Mix shredded cheddar cheese, sour cream, ranch dip mix, bacon bits, asparagus pieces and onions in a big bowl, using a large spoon.  Add a bag of frozen shredded hash browns last and stir until blended well.

    Shredded hash brown potatoes and cheese mixture in a blue bowl.

    The recipe I went by called for 2 packets of ranch dip mix.  I am a salt LOVER and 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.

    Unbaked shredded potatoes mixture with asparagus in a cast iron skillet.

    I love to bake anything I can using my cast iron pan, so I pressed the mixture into my 9 inch cast iron skillet.  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.  Enjoy!

     

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    Baked hash brown potatoes with cheese and asparagus in a cast iron skillet.

    Crack Potatoes with Asparagus


    • Total Time: 1 hour 10 minutes
    • Yield: 6 servings
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    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 cups fresh asparagus pieces (about 1 inch pieces)

    Instructions

    1. Preheat your oven to 400 degrees F.
    2. In a large bowl, mix all ingredients except frozen shredded hash browns using a large spoon.
    3. Add hash browns last and stir well to combine.
    4. Place in a greased 9 inch cast iron skillet or greased 9×13 baking dish. Bake for 45 minutes to 1 hour, or until potatoes are cooked and asparagus is tender.

    Notes

    Recipe slightly adapted from PlainChicken.com

    • Prep Time: 10 minutes
    • Cook Time: 1 hour
    • Category: Side Dish
    • Method: Bake
    • Cuisine: American

    Keywords: crack potatoes with asparagus

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    1. Margo says

      September 24, 2016 at 11:13 am

      I owe an apology as I didn’t get to make this dish on the 21st as we had to leave unexpectedly…had everything out to make it and plans changed instantaneously…
      I have been salivating to try this for two days now and I know it’s going to be good!

      I really enjoy your blog Amy as you have so many wonderful recipes…your love of food, people and your blog shines throughout! Thank you for all of the hard work you put into this blog!

      Reply
    2. Margo says

      September 21, 2016 at 1:45 pm

      I added 2 leftover cups of shredded chicken breast…delicious

      Reply
    3. kyle says

      April 14, 2016 at 5:09 pm

      I make a similar casserole but add crushed Durkee dried onions and pringles sour cream and onion potato chips on top last 10 minutes for a yummy and crunchy topping.

      Reply
      • Amy @ The Blond Cook says

        April 14, 2016 at 5:27 pm

        That sounds delicious, Kyle!

        Reply
      • Margo says

        September 24, 2016 at 11:08 am

        Thank you Kyle, I just stuck this casserole in the oven & was considering what would make a crunchy topping out of what I have in the pantry… I have the dried onions, my sour cream & onion chips aren’t Pringles, but since Pringles won’t know I’ll go for it in the last 10 minutes…

        Wishing everyone a blessed weekend!

        Reply
    4. John in Phoenix says

      August 02, 2013 at 10:51 am

      My Sister is famous for her “Stick-Your-Face-In-It” hash brown casserole. This sounds very much like an related version (she uses tater tots!) Of course, you had me with the name “Crack Potatoes”! (not related, but I used to be addicted to Crack Cookies)

      Reply
    5. Marie Goodson says

      May 11, 2013 at 11:11 am

      This sounds so tasty and will make it this coming week. Marie G. in Tehachapi, Ca.

      Reply
    6. Sara Jordan says

      May 14, 2012 at 4:11 pm

      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

      Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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