Hash Brown Casserole
A crispy-edged, creamy casserole built on a base of golden hash browns with endless variations. Swap proteins, vegetables, and seasonings to create breakfast, brunch, or dinner versions that fit your pantry.
Ingredients
Method
Preheat oven to 350°F. Grease a 9x13 inch baking dish with butter.
If using bacon or sausage, cook until crispy, drain on paper towels, and crumble. Set aside.
If hash browns are frozen, thaw and squeeze out excess moisture with a clean kitchen towel.
Spread thawed hash browns evenly across the bottom of the prepared baking dish.
Sauté diced onion and bell pepper in a skillet over medium heat with 1 tbsp butter until softened, about 5 minutes. Scatter over hash browns, then add crumbled bacon or protein.
In a large bowl, whisk together eggs, milk, sour cream or cottage cheese, salt, pepper, and dry seasoning until smooth and combined.
Pour egg mixture evenly over hash browns and vegetables. Sprinkle shredded cheese evenly across the top.
Bake uncovered for 40–45 minutes, until the egg is set and the top is golden brown. If the cheese begins to brown too quickly, tent loosely with foil.
Let rest for 5 minutes. Garnish with fresh herbs and serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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