This hash brown breakfast casserole recipe is delicious and easy to make! It also serves as a vegetarian dinner and is great for storing leftovers.
Here’s a deliciously comforting recipe that will make your kitchen smell like a cozy dinner: Hash Brown Breakfast Casserole! Don’t let the name fool you: this tasty number is suitable for breakfast, brunch or a delicious vegetarian dinner. It works cold, at room temperature, or hot so you can easily make it ahead of time. And leftovers stay good for days! Beautifully savory, it combines cheesy hash browns with chili powder, garlic powder, and cumin for massive savory flavor. Because it’s easy to make, it’s super easy and low maintenance. Thank you, Rösti casserole!
Elements of this hash brown breakfast casserole
Again, the name is only half of how you can serve it. We make this hash brown breakfast casserole for a friend who just had a baby as a vegetarian dinner. Because it’s easy to prepare ahead of time and doesn’t need to be reheated, it’s perfect for toting around with friends who need a meal. And it’s a great hearty option for family brunch! Here’s what you need:
- Frozen hash browns: Find a 1 pound bag at your local grocery store. You can throw them away once they’re frozen!
- eggs: 1 dozen makes this a super filling recipe for a crowd
- sour cream Just add the right amount of fullness
- milk
- Shredded cheddar cheese
- Green Onions
- Red pepper
- Spices: Chili Powder, Garlic Powder, Cumin, Salt
You don’t even have to sauté the veggies! Just toss everything in a 9 x 13 inch pan and bake. (Whisk the eggs first, of course.) It’s very easy. All information about the recipe!
Frozen hash browns are plain or use potatoes
This hash brown breakfast casserole uses the magic of frozen hash browns to make a quick casserole in no time. Nothing is actually processed in frozen hash browns: they’re just potatoes! However, some brands of hash browns may contain additional flours or fillers. Check the ingredients on the packaging to be sure!
You can also use potatoes if you like! Use 1 pound red potatoes, which are perfect for hash browns. In the recipe below, we’ve included instructions on how to quickly soak them to the consistency of frozen hash browns, like in our homemade hash browns recipe. See below for more!
How long does the hash brown breakfast casserole last?
This breakfast casserole is super easy. To serve, simply empty and stir: then bake for 50 to 55 minutes. The best part? Leftovers keep for days. The pan makes 8 servings, so we always cook it for our family and then refrigerate any leftovers.
- Leftovers can be kept for 5 dayschilled
- ServeThey can be eaten cold, at room temperature, or reheated in a 350 degree oven.
provide information
Want to make this breakfast stew ahead of time? You can assemble it, then cover with foil and refrigerate overnight. Cook in the morning as directed in the recipe. You may need a few extra minutes in the oven. (We had a reader who tested this method and she said it worked great!)
It’s also a vegetarian breakfast casserole!
Many breakfast casserole recipes include sausage. This one skips the meat, so it’s a vegetarian breakfast that caters to different eaters! The taste is so hearty and delicious that you don’t need meat. It’s also gluten free so a good gluten free breakfast option too.
What to serve with the hash brown breakfast casserole
Whether you’re serving it up as a vegetarian breakfast, brunch, or dinner, there are plenty of ways to complement this in a meal! With this we would associate:
This hash brown breakfast casserole is…
Vegetarian and gluten free.
The description
This hash brown breakfast casserole recipe is delicious and easy to make! It also serves as a vegetarian dinner and is great for storing leftovers.
- 2 Green Onions
- 1 small red peppers
- 16 ounces frozen hash browns*
- 8 ounces (2 cups) grated cheddar cheese
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp cumin
- 1 ¾ teaspoon kosher salt, shared
- 12 eggs
- 1 cup milk
- ½ cup sour cream and more for serving
- Salsa to serve
- Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
- Finely chop the peppers. Cut the spring onions into thin slices.
- Add the frozen hash browns, chopped peppers and spring onion, and shredded cheese to the pan and mix together. Sprinkle the chili powder, garlic powder, cumin, and 1¼ teaspoons Kosher salt over the vegetable mixture and stir.
- In a large bowl, whisk the eggs. Next, whisk together the milk, sour cream, and remaining ½ teaspoon kosher salt until completely combined (small dots of sour cream are fine). Pour the egg mixture over the vegetables, then gently tap with a whisk to distribute evenly.
- Bake for 50 to 55 minutes until eggs are set (insert a knife and check if well cooked). Let rest for 5 minutes before slicing and serving. Leftovers keep well: refrigerate for up to 5 days and serve cold, at room temperature, or warmed up. (Make Ahead Info: assemble casserole, then cover with foil and refrigerate overnight. Bake in the morning as directed in recipe. May need an extra few minutes in the oven.)
Remarks
*Or use 2 medium red potatoes (1 lb). Wash the potatoes, leaving the skin on. Use the large side of a square grater or the large grater blade of a food processor to grate the potatoes. Place the grated potatoes in a large bowl and fill with cold water. Tilt the bowl to drain the starchy water, then refill it. Stir the potatoes to release the starch and soak for 2 minutes. Drain the grated potatoes and squeeze out the excess water. Transfer them to a clean, dry towel. Squeeze the potatoes in the tea towel to remove as much liquid as possible.
- Category: main course
- Method: Cooked
- Kitchen: Breakfast
- Diet: vegetarian
Keywords: Hash Brown Casserole
More vegetarian breakfast ideas
This vegetarian breakfast casserole is a fantastic option for a meatless brunch! Here are some other great meatless ideas:
