This cheesy potato side dish with asparagus and bacon pieces is amazingly delicious!
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 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.
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.
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!
Crack Potatoes with Asparagus
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
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
- Preheat your 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 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
Margo says
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!
Margo says
I added 2 leftover cups of shredded chicken breast…delicious
kyle says
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.
Amy @ The Blond Cook says
That sounds delicious, Kyle!
Margo says
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!
John in Phoenix says
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)
Marie Goodson says
This sounds so tasty and will make it this coming week. Marie G. in Tehachapi, Ca.
Sara Jordan says
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