and acidic—think a crisp green salad with a sharp vinaigrette, steamed green beans with lemon, or roasted asparagus.
Leftovers reheat well in a skillet for breakfast; top a warmed wedge with a fried or poached egg and a spoonful of salsa for a hearty morning-after-Easter brunch.
Oven Baked 4-Ingredients Hash Brown Pie
Servings: 6-8
Ingredients
4 cups frozen shredded hash browns, thawed and well drained
1 cup sour cream
1 1/2 cups shredded sharp cheddar cheese, divided
4 tablespoons unsalted butter, melted, plus a little extra for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch glass pie dish with a bit of butter, making sure to coat the bottom and sides so the potatoes don’t stick and the edges can crisp.
Thaw the frozen shredded hash browns completely. Spread them out on
