Easy Hash Brown Casserole

close up slice of hash brown casserole on a turquoise slotted turner

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This delicious and easy hash brown casserole is one of my favorite breakfast casseroles, it’s easy to customixe to your liking, it doesn’t use canned soup (not that I mind a good canned soup breakfast casserole!)  and it’s a unique way of making the casserole.

You first make the hashbrown “crust” on the bottom using cubed hashbrowns, and then you pour the filling ingredients over top. This is the best casserole for using cubed hashbrowns!

a slice of hash brown casserole on a turquoise slotted turner
Easy Hash Brown Casserole

Quick and Easy Breakfast Casserole

My sister gave me this recipe many, many years ago, in fact this is one of the very first recipes on this website! It was time to shoot new photos after ten years, and give this recipe a good re-write (times have changed so much when it comes to writing on a food blog now!) and make sure that it’s still as good as it was ten years ago.

It’s just as good as I remember and it’s all come back to me now why I loved this hashbrown casserole : the hasbrowns are baked before you put the eggs on top and it makes for a well cooked casserole doing it this way. If you take a look at the photos, you can see the bottom hashbrown “crust”, then you have all the eggs and meat on top.

 

 

close up slice of hash brown casserole on a turquoise slotted turner

Casserole Ingredients

The lovely thing about a good, easy hashbrown casserole is that the recipe itself is so easy to tweak. This is the perfect recipe to use up leftovers in your fridge!

  • frozen cubed hashbrowns
  • eggs
  • one cup of meat of choice
  • one cup of vegetables of choice
  • green onions
  • shredded cheese
  • milk or cream
  • seasoning salt

hash brown crust in an aluminum baking pan on a stove top with egg mixture in a bowl above it.

Making the Hashbrown Casserole

First, you are going to bake that hasbrown crust, like show in the photo above. It doesn’t look like much, but :

  • You actually get COOKED hashbrowns in this casserole when you use the cubed ones, without cooking it for an hour. This is a nifty trick of saving cooking time and making sure you get those cooked up in a layer. They are also softer too and fully cooked this way.
  • After the 20 minutes they do get a little crispy, it’s a great way to make sure you don’t have soggy hashbrowns.
  •  You then pour the egg filling on top, like shown below, making sure that it is in am even layer. The liquid will seep down into the hashbrowns and your meat/vegetables will stay on top.
  • Bake it until the eggs are cooked fully in the middle.

 

uncooked hash brown casserole in a 9x13 pan

Then it is going to look like this, which is casserole perfection! Everyone was drooooooling when I brought this out this morning!  Now, you can see that I didn’t use any vegetables, but I doubled the green onions and used some frozen ham that I had in my freezer. I also used nacho shredded cheese.

This is really a fabulous way to use whatever you have in your fridge. I had no ham or bacon, but remembered that I saved and frozen the ham leftover from our last ham dinner (I usually put it into a split pea soup). I didn’t have any red or yellow peppers, or mushrooms, so green onions it was. The nacho shreeded cheese was REALLY good, and added a bity of spice to the dish.

top down photo of a baked hash brown casserole in a 9x13 pan

Oh, and that seasoning salt? That’s my secret weapon for fries and hashbrowns! It gives that little extra flavor with the salt that you need. Works every time! I usually sprinkle it on french fries when I make them at home instead of normal salt.

More Breakfast Casseroles for You To Enjoy

 

Hope you enjoy it!

Happy cooking!

Love,

Karlynn

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This simple and easy hasbrown casserole can be customized to your liking and uses a different method : you make a hashbrown "crust" first, then pour your filling on top. The result is casserole perfection!

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Learn to cook like the Kitchen Magpie

Easy Hashbrown Casserole

This simple and easy hasbrown casserole can be customized to your liking and uses a different method : you make a hashbrown "crust" first, then pour your filling on top. The result is casserole perfection!

5 from 3 votes
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Course
Breakfast
Cuisine
American
Servings
8
Calories
226
Author
Karlynn Johnston

Ingredients

Hashbrown Crust

  • 1 kilogram frozen cubed hasbrowns
  • 2 large eggs
  • 1/2 teaspoon seasoning salt

Egg Filling

  • 8 large eggs
  • 1/2 cup of milk
  • 1 cup vegetables of choice, cooked cooked mushrooms, peppers, etc
  • 1 cup of diced ham or cooked bacon
  • 1/4 cup diced green onions, whites included
  • 2 cups shredded cheese of choice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon seasoning salt

Instructions

Hashbrown Crust

  1. Place the hashbrowns into a large bowl.

  2. Beat the two eggs in a small bowl, then mix in the seasoning salt.

  3. Mix the eggs into the frozen hasbrowns. I use my hands to work the egg through as the egg can freeze a little bit. Don't worry about it!

  4. Press your hashbrown mixture into a well greased 9x13 pan. Bake at 400 degrees for about 20 minutes, until it's beautifully browned. Remove from the oven.

Egg Filling

  1. Prepare the filling while the crust is cooking.

  2. Dice up your cooked ham. If using bacon, fry in a large frying pan until it reaches the desired crispiness ( remember it's going in a casserole, so softer cooked bacon is better) then drain on paper towels. Chop into pieces.

  3. In a large bowl crack in the 8 eggs, milk, add in the seasoning salt, pepper and add the shredded cheese, mix together.

  4. Mix in the vegetables of choice, ham/bacon and green onions.

  5. Pour the egg mixture on top of the cooked crust and apread out evenly.

  6. Bake for another 20-25 minutes in the 400 degree oven, until the eggs are cooked. If the top starts to brown too much, lightly cover with aluminum foil.

  7. Once the eggs are cooked, remove and let cook for 5 minutes. Slice into squares and serve.

Recipe Notes

  • Nutitional data will vary depending on ham or bacon used, the vegetables used. etc.

Nutrition Information

Calories: 226kcal, Carbohydrates: 2g, Protein: 18g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 271mg, Sodium: 748mg, Potassium: 145mg, Fiber: 1g, Sugar: 1g, Vitamin A: 681IU, Vitamin C: 1mg, Calcium: 259mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Karlynn Johnston says

    Thanks for stopping by, hope you enjoyed the article!

  2. Winnie says

    This iooks delicious.  I make one without the meat and veggies, so this will be a fun change. Glad I found your post today on Blogher!

  3. Pat says

    I have never heard of micro steaming mushrooms. How do you do that?

    • Karlynn says

      Throw them in a container in the microwave with a tad bit of water then nuke for a few minutes. Gets all the water out of them without drying them up fast.

  4. Susie Cruisie says

    Finally a hashbrown casserole recipe that DOESN’T have gloppy condensed soup as an ingredient. Sounds very yummy and I can’t wait to try it! Thanks!

  5. Doreen says

    Karlynn, where did the milk go – in with the egg that went into the hash browns or in the egg/bacon mixture.

    Thanks!

    • Karlynn says

      Whoops with the eggs! Sorry about that it’s fixed.

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