Freezer Hashbrown Breakfast Casserole

"I love this recipe!!! It's so easy to make!!! I usually don't like my food mixed together but this is awesome."
 
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photo by BarbryT photo by BarbryT
photo by BarbryT
photo by BarbryT photo by BarbryT
photo by BarbryT photo by BarbryT
photo by BarbryT photo by BarbryT
Ready In:
1hr 5mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • Squeeze excess moisture from potatoes.
  • Mix potatoes and melted butter.
  • Press into 13X9 baking pan, coated with cooking spray. Bake at 425°F for 25 minutes.
  • Remove from oven.
  • Sprinkle bacon or ham and cheese over potatoes.
  • Beat together eggs & milk.
  • Pour egg mixture over meat & cheese.
  • Bake an additional 30 minutes or until set.

Questions & Replies

  1. Can I cook tonight, and heat in morning
     
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Reviews

  1. WOW! I made this casserole one morning because I wanted something a little different for breakfast and my daughter and I LOVED it! I craved this casserole a few days later and made it again. I'm not too fond of eggs, but this didn't bother me one bit. I did however, cook my hashbrowns a little bit until they were a light golden color, added some chopped onion and bell peppers to it, and I sprinkled some green onions over the top once it came from the oven and it really brought out the flavor of this dish. It kinda tastes like a potato skin, imagine having potato skins for breakfast? This recipe is a true keeper and winner! I will be making this regularly. Thanks.
     
  2. I made half a recipe and added red pepper and onion while sauteing fresh potatoes. Also added green onion when serving. I will cook at a lower temp as my edges were over done.
     
  3. I made this for breakfast yesterday and Chad has raved about it to everyone he's talked to since then! I used 6 eggs, just to use them all up. I added a ton of black pepper to my egg/milk mixture but that's just our preference. Once my hashbrowns thawed, it was easy to throw together. I know I'll be making this again but will probably try to add different veggies and/or meats to it! Thanks for a keeper!
     
  4. I was looking for a different way to use the frozen hash browns I had in my freezer. This recipe is wonderful! I made it in an 8x11 pan, and it turned out great. I did use five eggs and sauteed a couple of sad leftover mushrooms with some almost gone spinach, which i spread around the potatoes under the breakfast sausage. My cheese was a mix of cheddar and monterey jack. Getting that potato crust crispy before the final bake is, I think, what makes this so good! You really could add so many different things in there, and as long as you've got that beautiful potato crust it's going to be awesome! Oh, and I might think about lowering the temperature from 425 to maybe 375 for that final trip to the oven. My sausage burned a bit on the top edges. Still, I want to inhale the whole thing! This recipe is a keeper! (really important to squeeze the water out of the hashbrowns before you mix with the butter!). Thanks so much for the recipe!
     
  5. I didn't think I would like this recipe because I don't like hash browns but it was wonderful! The whole family loved it. I can't wait to make it myself.
     
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RECIPE SUBMITTED BY

I live in Northern Ohio with my husband of 16 years, 2 daughters, 1 dog, & a guinea pig.
 
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