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Hash Brown Casserole with Ham

Name: Hash Brown Casserole with Ham
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 2 Tablespoons olive oil; 20 oz package Simply Potatoes hash browns, (any flavor); 1/2 cup onion, (chopped (optional if using already seasoned potatoes)); 1/2 red pepper, (chopped (optional if using already seasoned potatoes)); 1 cup ham, (chopped); 1 1/2 cups cheese, (your favorite kind (I used a combination of cheddar, parmesan & gruyere)); 8 eggs; 1 1/2 cups milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; Garnish: green onions, (sliced thin)

Last updated: February 24, 2021 | Originally Published: February 24, 2021 by Linda Warren

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This one-dish Hash Brown Casserole with Ham is a delicious, easy to assemble breakfast to start the day. A layer of toasty hashbrowns is covered with ham and plenty of cheese then topped with creamy, fluffy eggs. It’s a hearty casserole that’s great for every day and delicious enough for holiday brunches. Plus it’s a super simple recipe to meal prep for the week ahead.

I think breakfast is my favorite meal of the day and especially on weekends. I am usually up early, whether it’s a weekend or not, (I know, I know, my kids tell me that’s just not normal lol) so I have plenty of time to dabble in the kitchen and make a more substantial breakfast than during the busy week.

Saturday morning usually finds me making dishes like this easy Crab Cake Eggs Benedict, my all-time favorite, or my husband’s special crispy buttermilk waffles with pecans.

Breakfast meal prepping

Then on Sunday, it’s prep time for the week ahead. I love to make freezable breakfasts that contain eggs, you know, for all that good protein. Favorites like Quick & Easy Ham Breakfast Bowls, Texas Breakfast Kolaches, or this delicious Hashbrown Breakfast Casserole. After it cools, I cut the casserole into individual servings, wrap each piece in plastic wrap, then freeze. It makes for delicious, quick and easy breakfasts all week.

This hash brown casserole with ham is super easy to make and hardly takes any time at all to throw together. You can put any of your favorite omelet additions in the mix, check out the suggestions below, or just go with those indicated in the recipe. Believe me, it tastes great anyway you fix it.

Ingredients

Hashbrowns: Purchase packaged hashbrowns found in the cold section of your grocery store to cut down on prep time. I like to use Southwest Hashbrowns for their spicy flavor but Potatoes O’Brien with onions and peppers are also delicious. Using either of these makes adding the onions and peppers to the potatoes an optional step.

Ham: adds a wonderful smoky, salty flavor to the mix. You can use leftover ham, a great option for after Easter, a ham steak, or, for something even easier, the diced ham in the deli section of your grocers.

Cheese: You can use just cheddar cheese or use a combination of cheeses for a little bit tastier version. A large portion of cheddar for its’ sharp flavor, and smaller quantities of Parmesan for its saltiness, and Gruyere for its creaminess. To save time, purchase large blocks of cheese and shred when you get home. Keep covered in the refrigerator for easy access when needed.

Eggs: are the binding ingredients to help hold the casserole together.

Milk: adds the creamy texture to the dish.

Variations

Change out the ham for cooked, crumbled bacon or sausage. You can even use deli ham or spice it up with a little chorizo thrown in.
Don’t have cheddar cheese on hand? No problem! Use Swiss, Gruyere, Gouda, or a combination of them. Put a dash of Parmesan in too for a little tangy saltiness.
Make it vegetarian by omitting the ham and adding in broccoli, spinach, or mushrooms.

How to make

Gather the few ingredients you’ll need. I love using shredded hash browns as it cuts a tremendous amount of time from the overall prep. It also helps make this casserole go together quickly if you chop your ham, onion, and red pepper and grate your cheese ahead of time.

Lightly cover the bottom and sides of your baking dish with olive oil. Mix the hashbrowns, chopped onion, and red pepper together in the dish and press into a solid layer. Bake for 20 minutes to firm it up.

Remove the casserole dish from the oven and scatter the ham and cheese over the potatoes. I used a combination of mostly cheddar with a little Gruyere and Parmesan mixed in.

Mix the eggs, cream, salt, and pepper together and pour over the entire hashbrown breakfast casserole. Bake for 1 hour.

If you’re having this hash brown casserole with ham for breakfast, garnish it with green onions, cut a portion, and serve while still warm. Doesn’t that just look mouthwatering! I love all that browned cheese on top, not to mention the cheesy potatoes. Yum!

If you’re looking to freeze for weekday meal prep, let cool, then cut in single portions, wrap in plastic wrap, and place in the freezer. When you are ready to eat, unwrap, place on a plate in the microwave, and heat on high for 1-2 minutes or until warm throughout.

This breakfast casserole with ham and hash browns is great for every day but delicious enough for Easter and Christmas brunch too. Enjoy!

More easy breakfast recipes

Bacon Cheddar Scones are a breakfast treat full of bacon, cheese, and spinach. The drop method makes these even easier to make and perfect for meal prep too!

Baked Huevos Rancheros is breakfast Mexican style. It only takes 5 ingredients to make this hearty egg and sausage breakfast topped with cheese and tortilla chips.

Sausage Apple Breakfast Casserole is another great meal prep breakfast. It’s like a french toast casserole complete with sausage and cheese.

Find lots of easy breakfast recipes here on 2CM!

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