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Loaded Hash Brown Casserole
Crispy on the edges and incredibly creamy in the center, this loaded breakfast bake transforms simple frozen hash browns into a morning centerpiece. A rich custard of eggs, sour cream, and whole milk binds the potatoes together, while sharp cheddar and smoky bacon bring massive flavor to the mix. It's hearty enough to anchor a holiday brunch, yet straightforward enough for a lazy Sunday at home. You'll love how the top layer of cheese bubbles into a golden crust right before it comes out of the oven.
Equipment
- Oven
- Skillet
Ingredients
- 8 thick-cut bacon slices
- ½ cup chopped sweet onion (from 1 small onion)
- 1 (32-oz.) pkg. frozen hash browns, thawed
- 10 oz. sharp Cheddar cheese, shredded (about 2½ cups), divided
- 1½ tsp. kosher salt, divided
- ½ tsp. black pepper, divided
- 6 large eggs
- 1 (8-oz.) container sour cream
- 1 cup whole milk
Instructions
- 1Preheat the oven to 350°F. Cook the bacon in a large skillet over medium heat until crispy, then transfer it to a paper towel-lined plate to drain. Leave 1 tablespoon of bacon drippings in the skillet and add the chopped onion. Cook for about 5 minutes, stirring frequently, until the onion softens. Remove the pan from the heat. Crumble 5 slices of the cooked bacon and set the remaining 3 slices aside.
- 2Add the 5 slices of crumbled bacon, thawed hash browns, 2 cups of shredded cheddar cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet with the cooked onions. Stir everything together until well mixed. Transfer the potato mixture into a lightly greased 13-by-9-inch baking dish, spreading it out into an even layer.
- 3Whisk the eggs, sour cream, whole milk, the remaining 1 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Pour this egg custard evenly over the hash brown mixture. Cover the dish tightly with aluminum foil and bake for 40 minutes. Covering the dish first ensures the potatoes cook through without drying out.
- 4Remove the foil and scatter the remaining 1/2 cup of shredded cheese over the top. Bake for another 10 to 15 minutes until the cheese melts and the edges bubble. Let the casserole rest for 10 minutes after removing it from the oven. This resting period helps the custard set so it slices cleanly.
- 5Crumble the 3 reserved slices of cooked bacon and scatter them across the top of the baked casserole. Top with halved cherry tomatoes and chopped scallions right before bringing it to the table.
Notes
- Prep tip: Make sure to thaw the hash browns completely and pat them dry to prevent a watery casserole.
- Make ahead: Assemble the casserole the night before, cover tightly, and refrigerate. Add 10 to 15 minutes to the covered baking time if baking straight from the fridge.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm individual slices in the microwave for 1 to 2 minutes, or reheat the whole dish in a 350°F oven until heated through.