Description
Hash brown breakfast casserole with frozen shredded potatoes, eggs, cheddar, and ham. Overnight-friendly, from Olivia at Flavors.
Ingredients
Scale
- 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