Ingredients I used:

  1. - 3 medium (cooked & cooled) Steam Roasted Baked Potatoes, grated

  2. - Salt and pepper to taste

  3. - 2 ounces thinly sliced ham (I used deli meat)

  4. - 8 ounces Kielbasa, sliced into medallions  (half of a 16 ounce package)

  5. - 10 green onions, sliced thinly

  6. - 2 Tablespoons butter

  7. - 2 Tablespoons all-purpose flour

  8. - 1 cup milk

  9. - 1 teaspoon garlic powder

  10. - 1 teaspoon chicken bouillon granules hot sauce, to taste

  11. - 4 ounces cream cheese, softened

  12. - 4 ounces Sharp White Cheddar, grated

  13. - 1/2 cup Panko breadcrumbs + 2 Tablespoons melted butter


Preheat your oven to 350 degrees.  Lightly spray a casserole dish with non-stick cooking spray.  Mine was about the size of a 9 inch pie plate, 2 inches deep.  If you have a casserole or oven dish with a lid, that’s perfect or tin foil.

Begin layering the potatoes in the bottom of the dish.  Then the ham, then the kielbasa and finishing with the green onions.

To make the sauce:  Melt the butter in a large saucepan or skillet.  When it stops foaming, add the flour and whisk until it forms a smooth sauce-like paste.  Continue whisking while cooking - do not let it burn.  After a minute or two, slowly pour in the milk and whisk constantly.  After a couple of minutes, the mixture should thicken and be smooth.

Stir in the garlic powder, chicken bouillon and hot sauce.  Begin whisking in the cheeses in batches, stirring until the first addition is smooth and incorporated.  Taste and adjust any seasonings.

Pour the cheese sauce over the top of the layered hash brown casserole.  Mix the Panko breadcrumbs and butter together until it’s a crumbly mixture - then sprinkle over the top of the cheese sauce.

Cover the casserole with a lid or foil and place into the over for 30 minutes.  After 30 minutes, remove the cover and finish baking until the breadcrumbs are golden, and the casserole is bubbly - about 15 more minutes.  ENJOY!