Hashbrown Casserole

This hashbrown casserole is so good you’ll want to eat it for breakfast, lunch, and dinner. It’s a delicious combination of hashbrowns, bacon, eggs, and cheese with a crispy panko crumb topping. It can feed a crowd, especially if you serve it with other foods. But it’s so satisfying it can also stand alone as a meal.

Hashbrown Casserole

 

Many hash brown casserole recipes don’t require any precooking of the hash browns but I think it’s best to cook them in a skillet for a few minutes to get them partially cooked before putting them in the oven. This way you don’t have to cook them for nearly as long in the oven.

Hashbrown Casserole

Plus they taste better if they’re browned up a bit. Especially if that browning involves bacon fat. Browned sausage could easily be used instead of bacon and would be equally yummy.

Hashbrown Casserole Today I totally have breakfast on my mind. We are spending the weekend in Beaufort, SC and we started the day with sausage biscuits at Common Ground Coffee.  This is Darla wanting another bite of my biscuit.

beaufort sc

With that face, of course she got one. And another. And another. I find she helps keep me from eating too much.

beaufort

Then for lunch we had breakfast number two at the Red Rooster. I had the Maui Pancakes which were topped with white chocolate, toasted macadamia nuts, a marshmallow fluff type substance, and coconut syrup.  I’ll definitely be trying to recreate these pancakes at home. They were fabulous.

It has been a rainy and cold weekend so far. Here’s hoping everyone has a bright, sunny Easter!

Hashbrown Casserole

5 from 1 vote
Hashbrown Casserole
Print
Hashbrown Casserole
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A hearty and filling breakfast casserole made with shredded hashbrowns, eggs, bacon, and cheese.
Course: Casserole
Cuisine: Southern
Servings: 8
Calories: 319 kcal
Author: Christin Mahrlig
Ingredients
  • 1 bag frozen shredded hash browns, thawed
  • 1/2 sweet onion, diced
  • 6-8 slices bacon
  • 2 large eggs, lightly beaten
  • 1 (12 ounce) can evaporated milk
  • 1/3 cup whipping cream
  • 1 1/2 cups shredded cheddar
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground pepper
  • 1/3 cup panko crumbs
  • 1 tablespoon butter, melted
Instructions
  1. Heat oven to 350 degrees and grease a 9×11- inch pyrex dish or similar size casserole dish.
  2. Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.
  3. Remove all but 2 tablespoons of bacon grease from skillet. Heat skillet over medium heat and add onion and hash browns. Cook until hash browns are lightly browned, flipping several times.
  4. Place half of hash browns on bottom of baking dish. Add 1/2 bacon and 1/2 cheese. Repeat layers.
  5. Combine eggs, evaporated milk, whipping cream, salt, and pepper in a medium bowl. Mix well.
  6. Pour egg mixture over top of hash browns.
  7. In a small bowl, toss panko crumbs with melted butter. Sprinkle on top of casserole.
  8. Bake uncovered for 30-35 minutes.
Nutrition Facts
Hashbrown Casserole
Amount Per Serving
Calories 319
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

17 thoughts on “Hashbrown Casserole

  1. This casserole is great and the family liked it. The only thing I changed was I did not have 1/3 cup of whipping cream and did not want to buy a carton for that small amount so I used 1/3 cup of sour cream and it worked out well.

  2. This casserole looks fantastic – I love hashbrowns in everything and could eat this for breakfast lunch or dinner too 🙂 Hope that you and your family had a nice Easter and enjoyed your weekend in Beaufort 🙂

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