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Egg and Hash Brown Casserole

Egg and Hash Brown Casserole

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
ddelisle

ddelisle

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 771 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
  3. Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
  4. While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
  5. Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

areid1023
33

areid1023

10/11/2011

just made this recipe tonight and it is AMAZING! i followed the recipe almost exactly as written, but i only had a 9 1/2 inch pie pan, i upped the mushrooms (kind of on accident but i like it!) and covered the top with tomatoes. also, at the very end, i put the broiler on just for a few minutes to finish off the tomatoes. i highly highly recommend this recipe and will definitely be doing it again very soon! YUM! thanks, ddelisle!

alinbo
21

alinbo

12/4/2011

Made this for Thanksgiving brunch, I thought it was very good but everyone else liked another breakfast casserole that I made off here.

skrike
15

skrike

10/2/2011

I made this for company and everyone loved it. The only change I made was, I used turkey sausage instead of pork sausage. I would definitely make this again!

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