Description
A hearty and comforting breakfast hashbrown casserole combining crispy baked shredded potatoes with melted cheeses, savory black forest ham, and a creamy egg custard. Perfect for family brunches or make-ahead breakfasts.
Ingredients
Scale
Potatoes
- 1 (30-ounce) package frozen shredded hashbrowns
- 1/2 cup melted butter (1 stick)
- Salt and pepper, to taste
Cheese and Meat
- 1 & 1/2 cups shredded Monterey Jack cheese (packed)
- 1 & 1/2 cups shredded Cheddar cheese (packed)
- 1 & 1/2 cups black forest ham, cut into bite-size pieces
Egg Mixture
- 8 large eggs
- 1 & 1/3 cups evaporated milk or cream
- 1 teaspoon seasoned salt (such as Lawry’s)
- 1/2 teaspoon kosher salt (use 1/4 teaspoon if only table salt is available)
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder (optional)
- 1/4 teaspoon onion powder (optional)
Instructions
- Preheat Oven: Set your oven to 400 degrees F (200 degrees C) to prepare for baking the hashbrowns.
- Prepare Baking Dish: Spray a 9×13 inch pan with nonstick cooking spray or grease it with butter to prevent sticking.
- Add Frozen Hashbrowns: Pour the entire 30-ounce bag of frozen shredded hashbrowns directly into the prepared pan without thawing.
- Butter and Season: Melt one stick of butter in a small bowl, then pour evenly over the potatoes. Sprinkle salt and pepper to taste. Gently toss the potatoes with a spoon to evenly distribute the butter and seasonings, then spread out evenly.
- Initial Bake: Bake the potatoes at 400 degrees F for 25–30 minutes until they are tender and have a lightly browned top. Test tenderness with a fork if desired.
- Reduce Oven Temperature: Once the potatoes are done, remove the pan and lower the oven temperature to 350 degrees F (175 degrees C).
- Add Cheese and Ham: Layer 1 and 1/2 cups each of shredded Monterey Jack and Cheddar cheese over the potatoes. Add the bite-sized black forest ham pieces on top. Optionally, gently toss all ingredients together for an even distribution.
- Prepare Egg Mixture: In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk or cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (less if using table salt), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard powder, and 1/4 teaspoon onion powder. Beat until well combined.
- Pour Egg Mixture: Evenly pour the egg mixture over the layered casserole, ensuring all ingredients are moistened.
- Final Bake: Bake at 350 degrees F for about 40 minutes. The casserole is done when it is bubbly, the edges start to brown, and the center no longer jiggles when gently shaken.
- Adjust if Needed: If the center remains wobbly while the top is browning too much near the end, cover the casserole loosely with foil for the remaining minutes of baking.
- Cool and Serve: Let the casserole cool slightly before slicing and serving to allow it to set perfectly.
Notes
- Do not thaw the hashbrowns before baking; the casserole cooks better with them frozen.
- You can substitute cream with evaporated milk to reduce fat content.
- Seasoned salt can be adjusted to taste or omitted if on a salt-restricted diet.
- The dry mustard and onion powder add extra depth but are optional.
- For a vegetarian version, omit the ham and add vegetables like bell peppers or mushrooms.
- Use freshly shredded cheese for the best melting texture.
- The casserole can be cooked a day ahead and reheated in the oven gently.
