This 5-ingredient oven classic potato hash casserole is exactly the kind of weeknight comfort food I lean on when work runs late but I still want something that tastes like it came from a cozy diner. You literally dump cubed yellow potatoes into a casserole dish, add five pantry staples, and let the oven do the rest. The result is a golden, cheesy, oniony hash-style casserole that feels like a cross between breakfast potatoes and a restaurant side dish—no fancy techniques, no pre-cooking, and minimal dishes.
Serve this potato hash casserole hot, straight from the oven, with a simple green salad or steamed veggies to balance the richness. It’s amazing next to roasted chicken, meatloaf, or grilled sausages, and it also totally works as a brunch dish with fried or scrambled eggs on top. If you’re feeding a crowd, add a big fruit salad and some crusty bread to round things out. A little hot sauce, ketchup, or sour cream on the side lets everyone dress up their portion the way they like.
5-Ingredient Classic Potato Hash CasseroleServings: 6
Ingredients
2 pounds yellow potatoes, scrubbed and cut into 1/2-inch cubes
1 medium yellow onion, finely diced
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
1 can (10.5 ounces) condensed cream of chicken soup
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons melted butter or neutral oil for greasing the dish (optional, but recommended)
Nonstick cooking spray (optional, for the dish)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with melted butter, oil, or nonstick cooking spray. This helps the potatoes crisp a bit on the edges and makes cleanup easier.
Scrub the yellow potatoes well and pat them dry. Cut them into roughly 1/2-inch cubes so they cook evenly. You can leave the skins on for more texture and a rustic look, which also saves time on a busy night.
Add the cubed potatoes directly into the prepared baking dish, spreading them out into an even layer. This is your main “dump” step, and it should look like a full, single layer of potatoes in the dish.
Sprinkle the finely diced onion evenly over the potatoes. Try to distribute the onion so there are bits in every bite—this is what gives the casserole that classic diner-style hash flavor.
In a medium bowl, stir together the sour cream, condensed cream of chicken soup, salt, and black pepper until smooth and fully combined. This mixture will coat the potatoes and create a creamy, restaurant-style sauce as it bakes.
Pour the sour cream and soup mixture evenly over the potatoes and onions in the baking dish. Use a spatula or large spoon to gently toss and fold everything together right in the dish until all the potato cubes are lightly coated.
Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the potato mixture. The remaining 1/2 cup of cheese will be added later for an extra melty, golden finish.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 to 40 minutes, until the potatoes are just starting to become tender when pierced with a fork. Covering traps the steam so the potatoes cook through without drying out.
Carefully remove the foil (watch out for hot steam). Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the top of the casserole.
Return the uncovered dish to the oven and bake for another 15 to 20 minutes, or until the cheese is melted, bubbly, and the edges of the potatoes are lightly golden. If you like a deeper browned top, you can broil on high for 2 to 3 minutes at the very end—just watch closely so it doesn’t burn.
Let the casserole rest for about 5 to 10 minutes after removing it from the oven. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve hot, straight from the baking dish.
Variations & Tips
You can easily tweak this casserole to fit your family and pantry. For extra flavor and protein, stir in 1 to 2 cups of cooked, crumbled bacon, cooked breakfast sausage, diced ham, or leftover rotisserie chicken before baking. If you want to keep it vegetarian, use cream of mushroom or cream of celery soup instead of cream of chicken, and add a handful of diced bell peppers or a cup of frozen peas and carrots with the onions. For a little kick, add 1/2 teaspoon of smoked paprika, a pinch of red pepper flakes, or a few dashes of hot sauce into the sour cream and soup mixture. You can also swap part of the cheddar for Monterey Jack or pepper jack for a different flavor profile. If you’re trying to prep ahead, assemble the whole casserole (up through adding the first layer of cheese), cover tightly, and refrigerate for up to 24 hours; add 5 to 10 minutes to the covered baking time since it will be starting cold. For food safety, keep the casserole chilled at or below 40°F (4°C) if prepping in advance, and don’t leave the baked dish at room temperature for more than 2 hours. Leftovers should be cooled quickly, stored in an airtight container, and refrigerated within 2 hours; enjoy within 3 to 4 days, reheating until hot and steaming in the center. Always ensure the potatoes are cooked until fork-tender and the casserole is bubbling throughout before serving.
