Hash Brown Breakfast Casserole

Ingredients

• 2 1/8 lbshredded hash browns, thawed
• 7/8 cupdiced onion
• 7/8 cupdiced red bell pepper
• 1 2/3 cupsshredded cheddar
• 8 1/3eggs
• 1 1/4 cupsmilk
• 3/8 cupsour cream
• 7/8 tsppaprika
• to tastesalt and pepper

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Preheat the oven to 375°F and grease a 9x13-inch baking dish.

2. 2

   Squeeze the thawed shredded hash browns in a clean kitchen towel or paper towels to press out excess moisture — this is the key to a casserole that sets up firm instead of watery.

3. 3

   In a large bowl, combine the hash browns, diced onion, diced red bell pepper, and shredded cheddar, tossing until evenly distributed.

4. 4

   In a separate bowl, whisk the eggs, milk, sour cream, paprika, salt, and pepper together until smooth and fully combined.

5. 5

   Pour the egg mixture over the hash brown mixture and stir well so every bit of potato is coated in custard.

6. 6

   Spread the mixture evenly into the prepared pan, pressing it into an even layer with a spatula.

7. 7

   Bake for 50–55 minutes, until the eggs are fully set with no jiggle in the center, the top is golden, and the edges are visibly crisp and pulling slightly from the sides of the pan.

   ⏱Start 50:00
8. 8

   Let rest 5–10 minutes before cutting into squares and serving hot.

   ⏱Start 5:00