Hash Brown Breakfast Casserole (Make-Ahead or Morning Of)
Hash Brown Breakfast Casserole is the perfect breakfast! Not only is it adaptable, but it also can be made gluten-free as well. You can make this breakfast casserole the morning of, the night before--whatever is easier for you--which makes entertaining that much easier!
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Recipe:
16 ounces frozen hashbrowns defrosted (about 3 cups or half a 32-ounce bag)
1/2 to 1 pound breakfast sausage, browned
2 cups cheddar cheese shredded
6 eggs
1/2 cup milk or cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
INSTRUCTIONS
Preheat oven to 350 degrees and brown sausage.
Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
Layer the browned sausage over the hashbrowns.
Sprinkle cheese over top the sausage and hashbrowns
Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage, and cheese
Bake for 40-45 minutes or until eggs are set.
HASHBROWN CASSEROLE Cracker Barrel Copycat Recipe Side Dish
HASHBROWN CASSEROLE Cracker Barrel Copycat Recipe Side Dish
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22720 Morton Ranch Road, Suite 160, Box 340
Katy, Texas 77449
Old School Cheesy Hash Brown Casserole (or Funeral Potatoes)
Make ahead a cheesy hash brown casserole recipe, filled with shredded potatoes and topped with Corn Flakes. Quick and easy side dish perfect for a crowd!
↓↓↓↓↓ FUNERAL POTATOES RECIPE BELOW ↓↓↓↓↓
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
30 ounces frozen hash browns, thawed*
1/2 cup salted butter, melted
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup yellow onion, minced
10.5 ounces cream of chicken soup
2 cups sour cream
2 cups sharp cheddar cheese*
2 cups Corn Flakes, slightly crushed
1/4 cup salted butter, melted
INSTRUCTIONS:
1. Pre-heat the oven to 350° F.
2. In a large mixing bowl, combine the hash browns, melted butter, salt, pepper, minced onion, cream of chicken soup, sour cream, and shredded cheese.
3. Spread the mixture in a greased 13×9 baking dish.
4. In a smaller mixing bowl, mix together the slightly crushed Corn Flakes and melted butter.
5. Sprinkle the Corn Flakes over the hash brown mixture in the baking dish.
6. Bake uncovered at 350° F for about 1 hour.
7. Serve while warm.
*You'll need to thaw the hash browns before assembling the casserole. Just follow the instructions on the packaging for thawing, and allow time for this.
*I prefer to use extra sharp cheddar for added flavor, but sharp is fine, as well.
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How to Make Hash Browns - Diner Style Restaurant Hashbrown Recipe
Learn how to make crispy hashbrowns just like you get at a diner! These are super simple and only require a real potato, butter, oil and a technique. That's it. Enjoy!
For one serving of hash browns:
1 (4-5 ounce or 110-140 grams) russet potato
2 Tbsp vegetable oil
1/2 Tbsp butter or margarine
Wash and peel the potato. Grate or shred on a box grater or food processor. Do so into a bowl of water to prevent oxidation. Drain and rinse until water runs clear. Spread shredded potato out onto paper towels or a clean kitchen towel. Pat dry and let air dry for 5-10 minutes. In a small frying pan, add oil and butter. Heat over medium-medium high heat. When butter solids start to brown, add shredded potatoes. Cover with a lid and cook for 5 minutes without lifting the lid. When time is up, remove lid, season with salt and pepper and flip. Continue cooking for an additional 1-2 minutes. Makes 1 serving of hashbrowns. Enjoy!
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Egg and Hashbrown Casserole Recipe
Egg and Hashbrown Casserole is a delicious breakfast recipe made with hashbrowns, bacon, onions, parsley, eggs, cream, Italian herbs, and cheese. It can be made ahead of time and then baked in the morning. This savory dish is easy to make and will be your family’s next favorite meal.
1 pound hash browns, thawed
8 slices bacon, chopped
1 medium white onion, chopped
2 tbsp parsley, chopped
7 eggs
2⁄3 cup cream
1 tsp dry Italian herbs
1 1⁄2 cup cheese, shredded
Detailed recipe:
Hash Brown Casserole
Hash Brown Casserole
30 ounce bag frozen, shredded hash brown potatoes, thawed, drained, and patted dry
1 stick butter
1 large onion, chopped fine
10.5 ounce can Cream of Chicken Soup
16 ounce sour cream
12 ounce block mild cheddar cheese, grated and divided
1 teaspoon black pepper
2 teaspoons salt
one sleeve Ritz crackers, crushed and mixed with 1 stick melted butter
Preheat oven to 350°.
Make sure the potatoes are well drained. In a large microwave safe bowl, cook the onions and butter on high for 1 to 2 minutes or until the butter is melted. Stir in soup, sour cream, most of the cheese, pepper, and salt. Fold in the potatoes.
Spoon into a 9 x 13” greased baking dish. Sprinkle with the remaining 1/2 cup of cheese. Top with crushed cracker crumbs/butter mixture. Bake 45 minutes or until bubbly. 
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