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Recipe

Hash-Brown Breakfast Casserole

Servings: 6 to 8

The bell peppers, onion, ham, and cheese in this dish call to mind a Denver omelet. But instead of serving the hash browns on the side, they’re combined with the egg for an easy, hearty breakfast bake.

Ingredients

  • 2 Tbs. olive oil; more for the baking dish
  • 1 medium yellow onion, diced
  • Kosher salt
  • 2 medium red bell peppers, cored, seeded, and diced
  • 8 oz. ham, diced (about 1-1/2 cups)
  • 2 tsp. chopped fresh thyme leaves
  • Pinch red pepper flakes
  • 1 20-oz. bag frozen shredded potatoes (do not thaw)
  • 10 large eggs
  • 1 cup whole or 2% milk
  • 2 Tbs. Dijon mustard
  • Freshly ground black pepper
  • 8 oz. shredded extra-sharp Cheddar (about 2 cups)
  • Hot sauce (optional)

Preparation

  • Position a rack in the center of the oven, and heat the oven to 375°F. Lightly coat a 9×13- inch baking dish with oil.
  • Heat 2 Tbs. of oil in a large skillet over medium heat. add the onion, season with salt, and cook, stirring occasionally, until tender, about 8 minutes. add the bell peppers, ham, thyme, and pepper flakes, and cook until heated through, about 2 minutes. Transfer to a large bowl.
  • Add the potatoes, breaking up any large clumps, and 1 tsp. salt to the bowl, and stir to combine. Transfer to the baking dish, and spread in an even layer. combine the eggs, milk, mustard, 3/4 tsp. salt, and 1/4 tsp. pepper in the same bowl, and whisk until smooth. Evenly pour over the vegetable mixture. Sprinkle with the cheese. Bake until the top is light golden brown and a knife inserted into the center comes out clean, about 1 hour. (Check after 45 minutes. if the casserole is browning too quickly, cover loosely with aluminum foil.) Let cool for 5 minutes before slicing. Serve warm with hot sauce on the side, if you like.

Reviews

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Reviews (3 reviews)

  • carlosnsd | 01/01/2019

    Made one tray following the recipe, another with slice artichoke hearts instead of ham. Both a huge success. Had all the chopping done the night before, got up in the morning and prepared it. A winner, for sure.

  • NIlleb | 12/17/2018

    This is a great recipe for a group. My family really enjoyed the flavors. I used sweet potato and chorizo when I made it the second time. Delicious! Saving this one for sure.

  • user-878056 | 12/09/2018

    I used 1/4 tsp red pepper flakes — it was not too much, I could have doubled that. Mine was done at 50 mins, 210 on my instant read thermometer. Prep was a bit more than I anticipated, but the end result was well worth it — my family and I really enjoyed this. I also liked the fact that I could prep it all before they woke up and just pop it in the oven when I first saw them — so I could spend time with them rather than cooking. I liked it better without Cholula on top, because it has just a hint of sweetness to it. The rest of my family preferred it with the hot sauce. This will definitely be a go to for special family breakfasts/get-togethers in the future. The leftovers are cut up into large squares, and I’m anticipating they’ll do well in the microwave for breakfasts this week. Thanks for such a great recipe!

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