Hash Brown Egg Casserole with Ham, Peppers and Cheddar
In short: A crisp grated potato crust filled with ham, peppers, cheddar and an egg custard. Feeds eight and reheats beautifully. It takes about 1 h 30 min in total and makes 8 servings.
- Prep
- 25 min
- Cook
- 1 h 5 min
- Resting
- 10 min
- Total
- 1 h 30 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 350 kcal
This casserole turns a pan of grated potatoes into a golden, crisp crust, then fills it with soft peppers, ham, melted cheddar and a custard of eggs. The potatoes are squeezed dry and pre-baked, which keeps the base crunchy instead of soggy. It feeds eight, holds well on a buffet and reheats beautifully, so it is a good pick for holiday mornings and weekly meal prep.
Instructions
- Heat the oven to 220°C (425°F). Grease a 23 x 33 cm (9 x 13 inch) baking dish.
- Coarsely grate the potatoes. Wrap them in a clean kitchen towel and squeeze hard to remove as much liquid as you can. Toss in a bowl with the 2 tbsp oil, the first 1/2 tsp salt and 1/4 tsp pepper.
- Press the potatoes into the dish in an even layer, pushing them up the edges. Bake for 25 minutes, until the edges are golden and the crust is firm.
- While the crust bakes, heat the remaining oil in a skillet over medium heat. Cook the onion and bell pepper for 5 to 6 minutes, until soft. Let cool slightly.
- Reduce the oven to 180°C (350°F). Scatter the onion, pepper, ham and two-thirds of the cheddar over the crust. Whisk the eggs with the milk, garlic powder and remaining salt and pepper, and pour over the top.
- Bake for 30 to 35 minutes, adding the remaining cheddar for the last 5 minutes, until the eggs are set and the top is lightly golden. Rest for 10 minutes before cutting.
Tips
- Squeeze the potatoes dry. Wet shreds steam instead of crisping, and the crust turns soft and gray.
- Pre-baking the crust keeps the bottom crisp, so do not skip it. You can make the crust a day ahead, cool it and refrigerate it until you are ready to fill and bake.
Questions and answers
Can I use frozen hash browns?
Yes. Use about 600 g (4 cups) of frozen shredded hash browns, thawed and squeezed dry. Check the label if you need it gluten-free, since some products contain flour or starch.
Can I make this casserole ahead of time?
Yes. Bake it fully, cool it and refrigerate for up to 4 days. Reheat slices in a 180°C (350°F) oven for 15 minutes, or in the microwave for 1 to 2 minutes.
Can I make it vegetarian?
Yes. Leave out the ham and add 150 g (5 oz) of sautéed mushrooms or a few handfuls of wilted spinach. Squeeze the spinach dry first so it does not water down the eggs.
How long does it take to make Hash Brown Egg Casserole with Ham, Peppers and Cheddar?
About 1 h 30 min in total: 25 min of preparation and 1 h 5 min of cooking.
How many calories are in Hash Brown Egg Casserole with Ham, Peppers and Cheddar?
About 350 kcal per serving, with 20 g of protein, 24 g of carbohydrates and 19 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 24 g |
| Fat | 19 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 740 mg |
Estimated values, calculated from the ingredients.
