Hash Brown and Egg Casserole Recipe

Hash browns: These are shredded potatoes that have been frozen and need to be thawed before use.

Cheddar cheese: A sharp, flavorful cheese that melts well and adds richness to the casserole.

Diced ham: Adds a savory, meaty element to the dish. You can use pre-diced ham or dice your own.

Eggs: These bind the ingredients together and create a custard-like texture when baked.

Milk: Adds creaminess to the egg mixture and helps to blend the flavors.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the casserole.

To ensure your hash browns are evenly cooked and crispy, spread them out on a baking sheet and bake at 400°F (200°C) for about 10-15 minutes before mixing them with the cheese and ham. This pre-cooking step helps remove excess moisture, resulting in a better texture in the final casserole.

• thawed frozen hash browns - Substitute with grated fresh potatoes: Fresh potatoes provide a similar texture and can be grated and used immediately.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a creamy texture, though the flavor will be milder.

• diced ham - Substitute with cooked bacon: Bacon adds a smoky flavor and a crispy texture, making it a delicious alternative.

• beaten eggs - Substitute with egg substitute: Egg substitutes are great for those who are vegan or have egg allergies, and they provide similar binding properties.

• milk - Substitute with unsweetened almond milk: Almond milk is a good dairy-free alternative that maintains the casserole's creamy texture.

• salt - Substitute with soy sauce: Soy sauce adds a savory depth of flavor and can enhance the overall taste of the casserole.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, making it a good alternative.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, cover the baking dish tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will keep well for up to 3-4 days.
• If you prefer individual servings, cut the casserole into portions and store them in airtight containers. This makes reheating easier and quicker.
• For longer storage, wrap the cooled casserole tightly in plastic wrap and then in aluminum foil. Alternatively, place it in a freezer-safe container or zip-top freezer bag. It can be frozen for up to 2-3 months.
• Label the container or bag with the date to keep track of its freshness.
• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Cover the casserole with aluminum foil and bake for about 20-25 minutes, or until heated through.
• For reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated casserole.
• If you're in a hurry, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover it with a microwave-safe cover. Heat on medium power for 2-3 minutes, or until heated through, checking and stirring halfway through to ensure even heating.
• For an extra crispy top, you can place the reheated casserole under the broiler for a few minutes. Keep a close eye on it to prevent burning.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover hash brown and egg casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes or until heated through. This method helps maintain the casserole's texture and flavor.

• Microwave Method: Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue microwaving in 30-second intervals until hot.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the leftover casserole in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping occasionally to ensure even heating. This method can give the hash browns a nice crispy texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Cut the casserole into smaller portions if necessary. Place the pieces in the air fryer basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they are heating evenly. This method can help retain the crispiness of the hash browns.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the casserole on a toaster oven-safe tray. Cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. This is a convenient method for smaller portions.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Used to combine the hash browns, cheese, and ham.

• Medium mixing bowl: Used to whisk together the eggs, milk, salt, and pepper.

• Whisk: Used to beat the eggs and mix them with the milk, salt, and pepper.

• Greased baking dish: Used to hold the casserole mixture while it bakes in the oven.

• Measuring cups: Used to measure out the hash browns, cheese, ham, and milk accurately.

• Measuring spoons: Used to measure the salt and pepper accurately.

• Spatula: Used to stir the egg mixture into the hash brown mixture and to spread the mixture evenly in the baking dish.

Prepare ingredients in advance: Thaw and measure the hash browns, shred the cheddar cheese, and dice the ham the night before.

Use pre-shredded cheese: Save time by buying pre-shredded cheddar cheese instead of shredding it yourself.

Pre-mix the egg mixture: Whisk together the eggs, milk, salt, and pepper ahead of time and store in the fridge.

Line the baking dish: Use parchment paper to line the baking dish for easier cleanup.

Batch cook: Double the recipe and freeze half for a quick meal later.