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Hashbrown Breakfast Casserole

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Si Foster, A Bountiful Kitchen

Ingredients

  • 1- 16 oz package grated hash browns cooked in pan until golden on each side*, or 6 cups cooked, peeled and grated potatoes
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon dried parsley
  • pepper about 1/2 teaspoon
  • 1 1/2 cups cooked meat such as sausage bacon, ham, optional (drained of all fat)
  • 8 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried mustard
  • 1 cup cottage cheese
  • 1 bunch green onions chopped and divided in half
  • 1 lb cheese I use any of the following: Monterey Jack, Cheddar, Swiss, Mozzarella (not fresh), Pepper Jack
  • Salsa sour cream for topping

Instructions

  1. Preheat oven to 350 degrees and set rack in center of oven.
  2. Turn griddle or stove to medium high heat. Add oil to pan, Cook hash browns until they are golden, seasoning with 1 teaspoon of dried parsley and pepper.
  3. Place the cooked hash browns in a lightly greased 9x13 pan.
  4. Sprinkle meat on top of hash browns in pan.
  5. Blend together eggs, salt, dried mustard and cottage cheese until smooth, about 1 minute.
  6. Pour egg mixture over top of meat and hash browns in pan. Sprinkle with grated cheese.
  7. Cover with a sheet of foil.
  8. Bake covered for 45 minutes covered, remove for and bake for an additional 5-8 minutes uncovered.
  9. Remove from oven when eggs are set and cheese is golden. Let sit for 10 minutes before cutting and sprinkle with additional chopped green onions.

Recipe Notes

-When using fresh or frozen potatoes, place a couple tablespoons of oil on a hot griddle and cook grated potatoes until they are browned, flip once and let cook on opposite side. I usually cook on medium high heat.
-Make sure, if you are cooking gluten free that the package of frozen potatoes does not contain gluten! Most do not, but better safe than sorry.