You won’t regret starting or ending your day with this satisfying and easy hashbrown casserole with ham and cheese! You can make it ahead of time, and it’s great leftover. I’m sure it will be a big hit at your house too.
I guess this easy hashbrown casserole could be considered a breakfast dish, but I say ham, potatoes, and cheese are welcome at any time of day. I’m not sure why hashbrowns = breakfast and french fries = dinner. I don’t need to pigeonhole my potatoes like that. I’ll gladly take any kinds of potatoes at any time. How about you?
This simple breakfast casserole takes about an hour to bake but only 10-15 minutes to assemble. You can make it up to 24 hours ahead of time and refrigerate until ready to bake. Try using pepper jack cheese if you are looking to add some spice.
Make ahead meals make me so, so happy. I love knowing that dinner is already made when I get it ready earlier in the day, whether that means a slow cooker meal or a casserole like this one. This hashbrown casserole is so great leftover that it can give me that happy “dinner is already done” more than once! Leftover dinners are at least as good as make ahead ones, right?
This casserole pairs great with fruit salad at breakfast or mixed greens at lunch or dinner. I have served this baked hashbrown casserole at mid-morning parties, taken it as a pop-in-the-oven meal for a new mom, or enjoyed it for breakfast or dinner at our house. It’s probably one of my recipes I’ve made the most over the years, and it’s always a hit. I hope you enjoy it as much as we do!
How To Make Easy Hashbrown Casserole
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
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- 5 cups frozen hashbrown potatoes
- 2 slices ham diced (ask for 1/2"-inch slices at the deli and cut into cubes)
- 1/2 cup green onion diced
- 1 cup shredded cheddar or colby jack cheese divided
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
- 4 eggs
- 12 ounces evaporated milk
Ingredients
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- Preheat oven to 375 degrees F. Spray 9 x 13" baking dish with cooking spray.
- In a medium bowl, stir together potatoes, ham, 1/2 c. cheese, and green onions. Spread mixture evenly in prepared baking dish.
- In a small bowl, whisk together eggs, evaporated milk, garlic powder, salt, and pepper. Pour evenly over potato mixture.
- Cover with foil, and bake for 40 minutes. Remove cover, and sprinkle remaining 1/2 c. cheese over casserole. Bake uncovered an additional 15 minutes or until hot and bubbly and knife inserted in center comes out clean.
Adapted from Farmer's Casserole at AllRecipes.
Don’t miss these other breakfast casseroles:
Overnight French Toast Casserole
Diane says
Great recipe! I wanted a recipe for hash brown casserole without the canned soup ingredient. Not a fan of that one! Only change I made was to add chopped bell peppers. Gave it a Denver omelet feel! Thanks!
Bert says
There are just two in our house. 13 / 9 dish is a lot so I never know to how lone to bake recipes when using one haft of the ingredients. To bake in a 9/9 pan.
Gail says
I agree about frozen hash browns versus fresh – I made my own for a similar recipe after using the frozen for years, and I really prefer the frozen. The fresh ones even after squeezing all the liquid out, seem to stick together and become a bit gummy. Definitely going to make this recipe!
Megan says
I have made this recipe multiple times for brunch, and it’s a crowd pleaser! I do have one question, though; would it be alright to substitute the evaporated milk for regular (for days when I don’t have a can in the cupboard)?
Andi says
I’m so glad you love this recipe, Megan! Did you see I added a new breakfast casserole recipe this week? Maybe you’ll like that one too. Since evaporated milk is heavier than regular milk, you would probably need to use half and half or at least whole milk. Let me know how it goes, or I’ll try it myself the next time I make it and let you know. Thank you!
Heather @ Sugar Dish Me says
This turned out beautifully Andi!!! I love it! My kids are hash brown junkies and I really don’t make them nearly enough!
Andi says
Thank you, Heather! It’s not as fancy as your gorgeous sandwiches, but it’s a start :) I bet your kids would like this casserole!
Jennifer says
There must be something magic about frozen potatoes because my attempt to make it with freshly grated ones (with all liquid pressed out, even) didn’t turn out that well. My daughter declared it bland and mushy, but in the end ate she ate it (all along with about an entire pot of sour cream). Just an FYI in case other readers are feeling do it yourself-y – don’t try it on this one.
Andi says
I’m sorry it didn’t turn out well for you, Jennifer! I have made this at least four times, and it has always been a hit. You are right that there must be some texture/moisture difference with frozen vs. fresh potatoes. Thanks for letting us know!
Savannah @ HammockTracks says
Thanks for sharing…breakfast for dinner…one of my favorites. I hope you’ll return to saturday dishes next week when we feature spring desserts.
The Weary Chef says
Thanks! I would love to join you this weekend, and I’ll be thinking of something sweet and Springy to share.
auntiedoni says
Oh My Gravy all over my two scoops of rice (that’s OMG! in my world)!! Andi, this sounds very similar to Cracker Barrels Hashbrown Casserole! Gotta try this one, for sure!
ALOHA!
The Weary Chef says
I haven’t been to a Cracker Barrel in years but remember liking it as a kid. Let me know how you like it if you try the recipe.