Pot Luck Potatoes Romanoff Serves 8
3 Teaspoons Butter, Or As Needed
1 Large Bag Shredded Has Browns
2 Large Shallots
3 Teaspoons Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Pinch Cayenne Pepper, Or To Taste
3 Cups Grated Sharp White Cheddar Cheese
2 Cups Sour Cream
Preheat the oven to 400 degrees F (200 degrees C). Butter a 9×13 casserole dish.
In a large skillet with olive oil and butter as needed brown the shredded hash browns.
Let hash browns cool for about 20 minutes.
Season Potatoes lightly with salt and pepper.
Preheat the oven to 425 degrees F (220 degrees C).
Place potatoes in a large bowl. Mince shallots to get 1/4 to 1/3 cup.
Add shallots in with the potatoes; season with salt, pepper, and cayenne. Toss with two forks until well combined. Add shredded Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
Step 8 Bake until bubbly hot. About 30-35 Minutes.