Brought this to Mother’s Day brunch and my aunt asked if I hired a caterer.

Use these ideas to tweak the casserole to your crowd and schedule while keeping it simple and safe:
– Extra-loaded version: Stir 1/2 cup sliced green onions directly into the potato mixture before cooking, and garnish with more on top. You can also add 1/2 teaspoon garlic powder or onion powder to the mix for a little more depth.
– Meat swaps: Instead of bacon, you can use 1 cup of diced ham or cooked crumbled breakfast sausage. Make sure any meat you add is fully cooked and drained of excess grease before mixing it into the potatoes.
– Lighter option: Swap half of the sour cream for plain Greek yogurt to cut some richness while keeping it creamy. Use reduced-fat cheddar if you like, but avoid fat-free cheese, which doesn’t melt as well.
– Make-ahead prep: Mix the hash browns, sour cream, cheese, bacon, salt, and pepper the night before and store the mixture tightly covered in the fridge. In the morning, add it to the greased slow cooker and start cooking. If the mixture is very cold from the fridge, add about 30 extra minutes to the cook time.

– Oven method: If you don’t want to use a slow cooker, spread the mixture in a greased 9×13-inch baking dish, cover with foil, and bake at 350°F (175°C) for 45–55 minutes, until hot and bubbly. Remove the foil, add the remaining cheese and bacon, and bake another 10 minutes until melted and lightly browned.
– Add-ins for a crowd: For a heartier, more brunch-style casserole, stir in 1 cup of sautéed bell peppers and onions or 1 cup of thawed frozen peas. Make sure any vegetables are cooked or well-drained so they don’t water down the potatoes.
Food safety tips: Keep the hash browns refrigerated while thawing and do not leave them at room temperature for more than 2 hours. Use fully cooked bacon or other meats and cool them promptly if cooking ahead. Cook the casserole until it’s piping hot in the center; if you use an instant-read thermometer, aim for at least 165°F (74°C). Once cooked, don’t leave the casserole on the counter for more than 2 hours—keep it on the WARM setting in the slow cooker for serving, and refrigerate leftovers in shallow containers within 2 hours. Reheat leftovers thoroughly until steaming hot before eating.