Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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)


  • 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.


Rate or Review

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!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial