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Deep-Dish Loaded Hash Brown Casserole
This deep-dish loaded hash brown casserole is a hearty breakfast bake packed with crispy bacon, sharp cheddar cheese, and tender onions. A rich custard made from eggs, sour cream, and whole milk binds the thawed hash browns together, creating a creamy interior with a satisfyingly cheesy crust. It is an excellent choice for a weekend brunch or a holiday morning crowd. The combination of savory pork, melted cheddar, and fluffy potatoes delivers classic comfort food flavors in every slice.
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 one tablespoon of bacon drippings in the skillet and add the chopped onion. Cook for about five minutes, stirring frequently, until the onion softens. Remove the pan from the heat. Crumble five slices of the cooked bacon and set the remaining three slices aside.
- 2Add the crumbled bacon, thawed hash browns, two cups of shredded cheddar cheese, half a teaspoon of salt, and a quarter 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.
- 3In a large bowl, whisk the eggs, sour cream, whole milk, the remaining one teaspoon of salt, and a quarter teaspoon of pepper. Pour this egg custard evenly over the hash brown mixture in the baking dish. Cover the dish tightly with aluminum foil and bake for 40 minutes. Take off the foil and scatter the remaining half 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.
- 4Crumble the three reserved slices of cooked bacon and scatter them across the top of the baked casserole. Finish the dish with a garnish of halved cherry tomatoes and chopped scallions just before serving.