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.
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.
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.
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.
With that face, of course she got one. And another. And another. I find she helps keep me from eating too much.
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!
- 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
- Heat oven to 350 degrees and grease a 9×11- inch pyrex dish or similar size casserole dish.
- Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.
- 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.
- Place half of hash browns on bottom of baking dish. Add 1/2 bacon and 1/2 cheese. Repeat layers.
- Combine eggs, evaporated milk, whipping cream, salt, and pepper in a medium bowl. Mix well.
- Pour egg mixture over top of hash browns.
- In a small bowl, toss panko crumbs with melted butter. Sprinkle on top of casserole.
- Bake uncovered for 30-35 minutes.