I can't tell you if this tastes like Cracker Barrel because I don't remember eating hash browns there, but it is super creamy and delicious. I made layers, but I think next time I'd just combine it all in the bowl, pour it into the baking pan, and top with butter and cheese. Recipe courtesy of Recipe Lion/Secret Restaurant Copycat Recipes. Serving size is estimated.

Ingredients

8 serv.

frozen hash browns↗2 lbs
medium onion↗1
chopped finely
butter or margarine↗6 tablespoons
melted
sour cream↗16 ounces
cheddar cheese (shredded) or colby cheese (shredded)↗8 ounces
cream of mushroom soup10 3⁄4 ounces
corn flakes
crushed
butter or margarine↗4 tablespoons
melted

Step-by-step instructions

1
In a 9x13" baking pan, make single layers of potatoes, onions, 6 tablespoons butter, sour cream, cheddar cheese, and soup.
2
Sprinkle top with cornflakes.
3
Drizzle 4 tablespoons butter over top.
4
Bake at 350 for 1 hour or until bubbly and piping hot.

Source: food.com

Original recipe ↗

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