This hash brown breakfast casserole is the potato-forward brunch bake: shredded hash browns, eggs, cheddar, and ham. It is not the sausage-egg breakfast casserole (that page has no hash browns) and it is not a crustless quiche. If you want a make-ahead potluck breakfast that eats like diner potatoes, stay here.
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Hash Brown Breakfast Casserole
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
Description
Hash brown breakfast casserole with frozen shredded potatoes, eggs, cheddar, and ham. Overnight-friendly, from Olivia at Flavors.
Ingredients
- 1 (30 oz / 850g) bag frozen shredded hash browns, thawed and squeezed dry
- 1 1/2 cups (170g) diced cooked ham
- 2 cups (226g) shredded sharp cheddar, divided
- 8 large eggs
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (120g) sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 green onions, sliced
- 1 tablespoon (14g) butter, for the dish
Instructions
- Heat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Squeeze the thawed hash browns in a clean towel until they stop dripping. Spread them in the dish. Scatter the ham and 1 1/2 cups of the cheddar over the potatoes.
- Whisk the eggs, milk, sour cream, salt, pepper, and garlic powder. Pour evenly over the dish. Press lightly so the custard reaches the potatoes.
- Top with the remaining cheddar and most of the green onions, saving some for after baking.
- Bake 45 to 52 minutes until the center is set and a knife comes out clean. Rest 10 minutes. Finish with the reserved green onions.
Notes
To make ahead, assemble, cover, and refrigerate up to 12 hours. Add 8 to 10 minutes to the bake if it goes in cold. Do not use still-frozen potatoes or the center stays watery.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Potatoes, not a bread strata
The sausage-egg casserole later on the calendar is eggs and sausage without this potato base. Keep both: one is diner hash browns, the other is a breakfast meat-and-egg bake.
Substitutions
Bacon or leftover roasted chicken can replace ham. Pepper jack instead of cheddar adds heat. Half-and-half instead of milk makes a richer custard. Skip sour cream and add 2 extra tablespoons milk if needed.
Mistakes to avoid
Do not skip squeezing the potatoes. Do not underbake the center — it should not slosh. Do not cover the dish the whole time or the top stays pale.
Storage
Refrigerate up to 4 days. Reheat slices at 350°F for 12 minutes. Freeze baked portions up to 2 months.
Nutrition (estimated)
About 310 calories per serving if cut into 10. Estimate only, not a lab test.
FAQ
Can I assemble it the night before?
Yes. Cover and refrigerate. Bake from cold and add about 10 minutes.
Do I need to thaw the hash browns?
Yes, and squeeze them dry. Frozen shreds make a watery casserole.
Can I leave out the ham?
Yes. Add sautéed peppers or extra cheddar so it does not taste empty.
Is this the same as sausage egg casserole?
No. This one is built on hash browns. The sausage-egg bake is a different URL.