Bright, bold, and undeniably comforting, this Spicy Jalapeño Hash Brown Casserole takes your morning routine to a whole new level. Imagine that beloved Cracker Barrel hash brown casserole reimagined with a kick—the classic creamy, cheesy texture you crave, but amped up with fresh jalapeños and pepper jack cheese. Whether you're tracking down a copycat Cracker Barrel hash brown casserole vibe or just craving cheesy potatoes with hashbrowns and heat, this dish delivers. It’s the best hashbrown casserole for gatherings, hearty brunches, or those nights when hash brown breakfast ideas need a fiery twist.
Spicy Jalapeño Hash Brown Casserole
Prep Time 20 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Side Dish
Cuisine American
Servings 8 generous portions
9″ × 13″ baking dish glass or ceramic works best for even cooking. A metal pan can be used if needed.
Mixing bowls one large for the casserole mix, another small for topping blend.
Cheese Grater if shredding your own cheese for maximum melty texture.
Sharp knife & cutting board for precise jalapeño and onion chopping.
Spatula or wooden spoon for combining everything.
Aluminum foil useful for covering the dish if baking ahead.
Oven mitts and cooling rack safety essentials.
- 2 pounds frozen shredded hash browns thawed – ideal for that real ‘hash brown patty casserole’ texture
- 1 cup sour cream full-fat for richness
- 1 cup mayonnaise or Greek yogurt for lighter spin
- 10 oz cream of chicken soup about one can—a staple in hashbrown casseroles for that comforting creaminess
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese for jalapeño heat
- 4 –5 fresh jalapeño peppers seeded and finely diced (reduce to 2 if you prefer gentle spice)
- 1 medium yellow onion finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
Topping
- 1 cup crushed corn flakes or crushed crackers to evoke the cracker barrel hash brown casserole crunch
- 2 tbsp unsalted butter melted
- 2 –3 slices cooked bacon crumbled (optional, but star-worthy for hash brown chicken casserole fans)
Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease the 9″ × 13″ baking dish to prevent sticking.
Sauté Aromatics
In a small skillet (or in the microwave-safe dish if you're short on pans), combine the diced onion and jalapeños. Sauté over medium heat with a tiny drizzle of oil until fragrant and just softened—about 3–4 minutes. This step mellows raw onion and helps the jalapeños release their spice evenly.
Mix the Base
In a large bowl, stir together sour cream, mayonnaise, cream of chicken soup, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth. Stir in the lightly sautéed onion/jalapeño mixture.
Add Hash Browns & Cheese
Fold in the thawed hash browns until they're evenly coated. Stir in 1 cup cheddar and all the pepper jack cheese. Tip: If you want an extra cheesy pull, reserve ½ cup cheddar for sprinkling over the top before baking.
Transfer & Top
Spoon the mixture into your prepared baking dish, smoothing it into an even layer. Sprinkle the remaining cheddar cheese on top.
In a small bowl, combine crushed corn flakes (or your topping of choice), melted butter, and crumbled bacon. Distribute evenly over the cheese layer for a golden, crunchy crust.
Bake
Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 20–25 minutes, or until the top is bubbly and golden brown. The bubbling edges are a sign of a well-baked has brown potatoe casserole.
Rest & Serve
Let the casserole rest for 10 minutes outside the oven to firm up and make slicing easy. Scoop into individual servings and enjoy while warm.
Pairings
- Breakfast Brunch: Serve alongside a fresh fruit platter—grapefruit segments, strawberry tops, and mint leaves cut the richness beautifully. Consider bacon-wrapped breakfast sausages or chorizo patties for savory balance.
- Lunch or Dinner: Offer grilled chicken breasts or pan-seared pork chops seasoned with cumin and coriander to complement the creamy casserole. A crisp green salad dressed with lime vinaigrette adds freshness.
- Brunch Bar Addition: Let guests add dollops of homemade guacamole, dollops of sour cream, sliced scallions, or hot sauce for a quick DIY “hashbrown casserole with cream of chicken soup” fiesta.
- Brunch Beverages: Mimosas with orange juice and prosecco or a spicy bloody Mary complement the heat wonderfully.
FAQs
1. Can I make this a hash brown sausage casserole instead of spicy jalapeño?
Absolutely. Replace the jalapeños with 1 pound of cooked, crumbled breakfast sausage. You’ll still get that indulgent base—perfect for sausage lovers.
2. What type of hash browns should I use? Fresh or frozen?
Frozen shredded hash browns are easiest and give that classic hash brown patty casserole consistency. You can use diced fresh potatoes if you parboil and chill them beforehand to remove excess moisture.
3. Can I make this ahead of time?
Yes! Assemble the casserole and refrigerate it (covered) up to 24 hours before baking. Just add about 5 extra minutes to the covered bake time to ensure it's heated through (“make ahead hash brown casserole” tip!).
4. Can I use boneless chicken in this, to make a hash brown chicken casserole?
Definitely. Dice and cook 1 pound of boneless chicken breast or thigh, season lightly, and fold into the hash brown mixture before baking. That transforms it into a hearty hashbrown casserole recipe with protein.
5. What cheese is best? Can I use other types?
Cheddar provides classic tang; pepper jack adds spice. But you can blend in Monterey jack, Colby, or even mozzarella for a meltier texture. Blend cheeses to suit your taste, but retain at least one sharp cheddar for flavor.
