Hashbrown Casserole

We Like Our Hashbrown Casseroles Cheesy and Creamy

2.5

(2)

2 Reviews

Cheddar and sour cream make this breakfast casserole perfect for lazy weekends.

Liz Mervosh

Published on December 15, 2023

Tested by

Julia Levy

Hash Brown Casserole — Photo:
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Active Time:

25 mins

Total Time:

1 hr 10 mins

Yield:

8 servings

This savory, potato-and-cheese-laden casserole has just enough eggs to hold it together and make it creamy. Add cooked and crumbled bacon or sausage if you want to make it heartier, or chopped jalapeños for an extra kick of heat.

Frequently asked questions

Do you need to thaw the hash brown potatoes before using them in this casserole?

No — keep them frozen. Frozen hash brown potatoes hold up nicely in the oven without turning mushy. The easiest way to break apart the shredded hashbrowns is to gently smack the bag against the countertop or table and then break the shreds apart with your hands.

Notes from the Food & Wine Test Kitchen

Whisking the egg yolks together before adding the additional ingredients helps ensure you will have a smooth blended egg mixture, and won’t have pockets of whites and yolks throughout the casserole.

You’ll want to buy a block of cheese for this recipe and shred it yourself. Pre-shredded cheese is coated in cornstarch, which prevents clumping in the bag. As a result, the cornstarch prevents the ooey gooey melting that we’re shooting for with this recipe.

Make ahead

You can prep this casserole up to four days in advance of serving it, by cooking the onion mixture and shredding the cheese. Or, you can assemble and bake it in advance. Let it cool completely before covering and storing it in the refrigerator. Cover the baked casserole with aluminum foil and reheat it in a 350°F oven until warm throughout, about 25 minutes. Store leftovers in an airtight container in the refrigerator for up to four days.

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Ingredients

2 tablespoons olive oil, plus more for baking dish
1 medium-size (8-ounce) yellow onion, chopped (1 1/2 cups)
1 medium-size (9-ounce) red bell pepper, chopped (1 1/4 cups)
1/2 teaspoon black pepper
2 1/2 teaspoons kosher salt, divided
4 large eggs
3/4 cup sour cream
3/4 cup whole milk
1 tablespoon Mexican-style hot sauce (such as Cholula), plus more for serving
1 teaspoon garlic powder
1 (30-ounce) package frozen (not thawed) shredded hash brown potatoes, shreds broken apart
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
Fresh chive batons

Directions

Preheat the oven to 375°F. Heat the oil in a large skillet over medium-high. Add th =e onion, bell pepper, black pepper, and 1/2 teaspoon of the salt; cook, stirring occasionally, until softened and the onion is translucent, about 10 minutes. Remove the pan from the heat.
Whisk together the eggs in a very large bowl until blended and smooth. Whisk in the sour cream, milk, hot sauce, garlic powder, and the remaining 2 teaspoons salt until combined. Add the hash browns, cooked pepper and onion, and 1 1/2 cups of the cheese, and stir to combine. Scrape everything into a 13- x 9-inch baking dish lightly coated with oil. Sprinkle the top evenly with remaining 1/2 cup cheese.
Bake, uncovered, in the preheated oven until the egg mixture is just set, 35 to 40 minutes. Let the casserole cool for 10 minutes before cutting into it. Garnish with chives, and drizzle with additional hot sauce.