Hashbrown Casserole Salad

Hashbrown Casserole Salad, Recipe by Sean Rumery. Photo by Debbie Cunningham

Hashbrown Casserole Salad

Chef Sean likes to play with old favorites, such as turning a hash brown casserole into an upscale salad with bite and crunch. One of his “secret” ingredients in the colorful topping: Cheez-It crackers. Make all the components in advance, then assemble when ready to serve.
Course Appetizer, Main Course, Salad
Servings 10


  • 1 22 ounce package frozen hashbrown patties
  • 2 to 3 heads chicory lettuces, such as frisée, endive, radicchio, washed and trimmed
  • Lemon
  • Salt
  • Cracked black pepper

For the Creamed Pasilla Pepper:

  • 4 pasilla peppers
  • 2 yellow onions
  • 3 tablespoons butter
  • Salt
  • ½ cup white wine

For the Trout Roe Relish:

  • 1 1-ounce tin trout roe
  • 1 shallot
  • 1 bunch chives
  • Zest of 1 lime
  • Extra virgin olive oil

For the Cheez-It Paste:

  • ½ cup Cheez-It crackers
  • 1 teaspoon Dijon mustard
  • 1 cup vegetable oil


  • Make the creamed pasilla pepper topping first. Split peppers, spray with cooking spray and roast on cookie sheet in oven at 400 degrees F, until skin begins to blister. Pull from oven and place hot peppers in bowl. Cover tightly with plastic wrap. Once cool, peel skin from peppers and dice. Set aside.
  • Dice yellow onions, then sweat (cook without browning) with 3 tablespoons butter and heavy pinch of salt in medium-sized sauté pan until onion liquid cooks out. Be careful to not let the onions brown. Add white wine, then reduce mixture again until all liquid is evaporated. Add half of pasilla peppers, then blend mixture. Fold in remaining peppers to complete. Set aside.

To make the Cheez-It paste:

  • Toast Cheez-Its in sauté pan until fragrant. In food processor, blend with oil and mustard at high speed until smooth. Set aside.
  • Mince shallot and slice chives. Fold roe, shallot, lime zest, chives together with just enough extra virgin olive oil to make it stir-able. Add salt and black pepper to taste. Cool and store for travel.

For assembly:

  • Toast hash browns in oven, air fryer, or home fryer until very crispy. Season with salt and arrange on a large plate. Keep warm until ready to serve. Spread large dollops of creamed pasilla pepper over crispy hash browns. Dress chicories with a squeeze of lemon and salt, then spread evenly over plated ingredients. Use spoon to drizzle Cheez-It paste over lettuces, making sure to include any solids that have settled. Finish dish with trout roe relish and cracked black pepper.