Cheesy Hash Brown and Egg Casserole

Serves: 4

This is originally a breakfast casserole, but we love it for dinner or breakfast, or brunch or lunch. You'll love it. Sometimes I use browned, crumbled sausage, or bacon instead of the ham. Serve with sour cream or ketchup.

Dovetailing Tip: Slice additional mushrooms to use for Meal 4, Baked Cheesy Eggs.

Dovetailing Tip: Prepare ham for Meal 3, Ham, Pasta & Broccoli Casserole. Dice 1 1/2 cups and save for Meal 3. For Meal 4, Baked Eggs with Tomatoes and Mushrooms, finely dice about 1/4 cup.

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2 tablespoons butter, divided
1 small onion (1/2 cup) finely chopped
4 medium mushrooms, sliced
1 tablespoon olive oil
1 pound frozen hash brown potato
6 large eggs
1/4 cup sour cream
1/2 teaspoon mrs. dash salt-free seasoning, or your favorite seasoning
1/4 teaspoon sea salt and ? tsp pepper, or to taste
4 ounces (about 1/2 cup) ham, sliced into 1" long strips.
1 cup shredded mexican cheese, divided
8 baby red tomatoes, halved
cilantro or fresh chives for garnish
i used an 8" cast iron skillet or you can also use a regular pan for the hash browns and then bake in a deep pie pan or a casserole dish.
sour cream or ketchup, for topping


Pre-heat oven to 350F. Heat your skillet over medium heat. Melt in 1 Tbsp butter then add chopped onion and saute until golden. Remove onion to a plate. Add sliced mushrooms to the hot skillet and saute until golden and soft. Remove to the same plate as the onions.

In the same pan over medium heat, melt 1 Tbsp butter with 1 Tbsp olive oil. Layer the hash browns evenly into the bottom of the pan and sauté until golden on the bottom (about 7 minutes total). Flip hash browns over a few times while sautéing. Once they are golden brown and nearly cooked through, remove from heat. Note: If you are baking in a casserole dish, transfer your potatoes to that dish and set aside.

In a large bowl, whisk together 6 large eggs, 1/4 cup sour cream, 1/2 tsp seasoning along with about 1/2 tsp salt and ? tsp pepper. Whisk together until well combined then stir in sautéed onion and mushrooms. Stir in sliced ham and 1/2 cup cheese just until combined.

Pour the egg mixture evenly over the hashbrowns and top with remaining 1/2 cup shredded cheese. Cover loosely with foil and Bake at 350?F for 25 minutes then remove foil and Bake another 5-7 minutes or until cheese is bubbly and starting to brown. Garnish with halved baby tomatoes and fresh cilantro or sliced green onions.


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