Hash Brown Breakfast Casserole Recipe with Simply Potatoes

Slice of simply potatoes breakfast casserole on a plate.

Hash Brown Breakfast Casserole Recipe with Simply Potatoes

It's easy to make this hash brown breakfast casserole recipe with Simply Potatoes! Just layer, bake, and enjoy it for brunch!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 40

Resting time 10

Total Time 55

Servings servings

Calories 370kcal

Author Marjory Pilley

Ingredients

4 cups shredded potatoes like Simply Potatoes; break any clumps apart if frozen.
8 ounces ham diced; about 1 cup
1 cup Cheddar Jack cheese shredded; Other options: Monterey Jack, Colby Jack, Cheddar
4 eggs
8 ounces evaporated milk
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat oven to 350°F.
Layer shredded potatoes at the bottom of a casserole dish sprayed with nonstick cooking spray. Layer ham, green onion, and cheese over the shredded potatoes.
Whisk eggs, evaporated milk, salt, and pepper in a small bowl.
Evenly pour egg mixture over the top of the ingredients in the casserole dish.
Bake, uncovered, for about 40 minutes or until the egg mixture sets and it is slightly browned on top.
Remove from oven and allow casserole to rest for about 10 minutes before serving.

Notes

There are more expert tips and directions with pictures above.

Leftovers - Store in an airtight container in the refrigerator for about 3 days or in the freezer for up to 2 months.

Make ahead - Assemble, but don't cook. Cover tightly with plastic wrap and aluminum foil. Store in the freezer for up to 2 months. When you're ready to enjoy it, defrost it in the refrigerator overnight and cook it as usual.

Nutrition