
Yields:
1
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
This hash brown casserole is the perfect brunch recipe—easy, filling, and perfect for feeding a crowd. This is a great time to use frozen hash browns but you could even make them fresh. Want to make it spicy? Add some chopped jalapeños to the cheese or toss in a can of green chiles.
If you have any leftovers, store them in an airtight container in the fridge for up to 6 days and in the freezer for up to 3 months. Just make sure you reheat in the oven for ultimate meltage.
Serve it up with a side of bacon and Paloma Mimosas for a five-star brunch experience. Made it? Let us know how it went in the comment section below!
Editor's note: This intro was updated to add more information about the dish on August 9th, 2022.
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Ingredients
- 6
slices bacon
- 2 lb.
frozen hash browns
- 2 Tbsp.
chopped chives (plus more for serving)
- 8
eggs
- 1/2 cup
whole milk
- 1 1/2 cups
shredded Cheddar
kosher salt
Freshly ground black pepper
Directions
- Step 1Preheat oven to 425°. Grease a 9"-x-13” pan with nonstick cooking spray.
- Step 2Cook bacon in a large skillet over medium heat until crispy. Remove bacon but reserve about 2 tablespoons of bacon fat in the pan. Sauté hash browns in bacon fat until defrosted and beginning to turn golden. Remove from heat.
- Step 3Whisk together eggs and milk in a large bowl. Stir in potatoes and chives. Season with salt and pepper.
- Step 4Spread half of the potato mixture onto bottom of the pan. Sprinkle half of the cheese over the potatoes and crumble 3 slices of bacon on top. Repeat with another layer. Bake for 20-30 minutes until the eggs are cooked through and the cheese is melted and bubbly. Garnish with chives.
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