Hash Brown Breakfast Casserole

Key Ingredients and Substitutions

This breakfast casserole recipe uses all our favorite breakfast staples.

The complete ingredient list and measurements are listed in the printable recipe below.

• Hash Browns: We made our hash browns from russet potatoes that we washed and shredded but you can substitute frozen shredded hash browns. There is no need to thaw the hash browns before pan-frying them.
• Bacon: Nothing beats crispy bacon but you can use breakfast sausage, ham, chorizo, or Canadian bacon instead.
• Eggs: We use eggs that are pasture-raised and can be more expensive but we love the taste and the beautiful orange-colored yolk. Any eggs will make this delicious casserole even the liquid egg that is sold in most supermarkets.
• Cheese: We used shredded cheddar cheese but you can substitute any shredded cheese you like – Colby jack, Monterey jack, and pepper jack are all great choices. The key is grating cheese the cheese yourself since store-bought shredded cheese contains additives such as potato starch to keep the cheese from clumping. This can prevent the cheese from completely melting, which can leave the top of the casserole rubbery.

Variations

This hash brown casserole is easy to customize by adding some of your favorite omelet ingredients. Here are a few suggestions:

• chopped bell peppers or green chiles
• sliced or chopped mushrooms
• diced tomatoes
• fresh chopped spinach

How to Make Hash Brown Breakfast Casserole

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Crack the eggs one at a time into a small bowl before adding them to a larger bowl to beat. If a piece of the shell gets into one or if there is a rotten egg, it won’t ruin the rest.

1. Shredded the Hash Browns: Preheat oven to 350° F. If using fresh potatoes to make hash browns start by peeling and grating the potatoes using the large holes on a box grater. Get as much liquid out of the shredded potatoes as possible by wrapping them with a kitchen towel or several layers of cheesecloth and twisting.

2. Cook the Bacon: In a 10-inch skillet over medium heat, cook the chopped bacon until it is mostly cooked but not crisp. Place the cooked bacon on paper towels to drain excess grease. Remove all but approximately 1 tablespoon of bacon grease from the skillet, lowering the heat to medium-low.

3. Cook the Hash Browns: Add the grated potatoes to the skillet with the bacon grease. Spread potatoes into a single layer and then sprinkle with salt and pepper. Cook undisturbed for 6-7 minutes or until the bottom is brown and crispy then using a spatula carefully flip them over. Cook the other side for 6-7 minutes or until brown and crispy. Remove the skillet from heat. Note: if hash browns are too large to flip as one piece use a knife or pizza cutter to cut them into quarters and flip them as individual pieces.

4. Prepare and Bake Casserole: Cut and place the hash browns in the bottom of a casserole dish forming one solid layer then top with most of the bacon pieces and half the cheese. In a medium bowl, whisk the eggs then pour them evenly into the casserole dish. Bake for 10-15 minutes then add the remaining cheese and bacon then bake for an additional 5-10 minutes or until the cheese is bubbly and melted.

5. Serve: Let the casserole stand for 5-10 minutes before serving. Top as desired with salsa, green onions, sour cream, or chopped tomatoes.

Make-Ahead and Storage

Make-Ahead: The casserole can be assembled and then refrigerated a day in advance. Prepare as directed but don’t bake. Cover the unbaked casserole well with plastic wrap. To bake from refrigerated add about 10-15 minutes to the cooking time.

How to Store: Store leftovers for 3 to 4 days in the refrigerator in an air-tight container. In a freezer-safe container, it can be frozen for up to 3 months. To make a quick and easy breakfast freeze single-serving portions by wrapping and freezing individual servings.

How to Reheat: Allow the frozen breakfast casserole to thaw in the refrigerator then transfer it to an oven-safe dish. Cover with foil and reheat at 350°F for about 20 minutes or until heated. To reheat in a microwave transfer to a microwave-safe dish, cover, and heat in one-minute increments until thoroughly heated.

Recipe Tips and Notes

• Do not rinse your raw hash browns (fresh or frozen). The potatoes will soak up the water and could make your breakfast casserole soggy.

Frequently Asked Questions