Hash Brown and Egg Casserole Recipe

Frozen hash browns: These are pre-shredded potatoes that are typically found in the frozen food aisle. They add a crispy texture to the casserole.

Eggs: These provide structure and richness to the casserole, binding all the ingredients together.

Milk: This adds creaminess and helps to create a smooth, custard-like consistency.

Shredded cheddar cheese: This cheese melts beautifully, adding a rich, savory flavor to the dish.

Salt: Enhances the overall flavor of the casserole.

Black pepper: Adds a touch of heat and depth to the flavor profile.

To ensure your hash browns are evenly cooked and crispy, consider thawing and draining them before mixing with the other ingredients. Excess moisture can make the casserole soggy. Spread the hash browns on a paper towel-lined baking sheet and pat them dry to remove any extra water. This step will help achieve a better texture in your final dish.

• frozen hash browns - Substitute with grated sweet potatoes: Adds a slightly sweet flavor and similar texture.

• frozen hash browns - Substitute with cauliflower rice: Lower in carbs and adds a different texture.

• eggs - Substitute with flaxseed meal and water mixture: For a vegan option, mix 1 tablespoon flaxseed meal with 3 tablespoons water per egg.

• eggs - Substitute with silken tofu: Provides a similar texture and is a good protein source for vegans.

• milk - Substitute with almond milk: A dairy-free alternative that works well in casseroles.

• milk - Substitute with coconut milk: Adds a subtle coconut flavor and is dairy-free.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Offers a mild flavor and melts well.

• shredded cheddar cheese - Substitute with nutritional yeast: A vegan alternative that provides a cheesy flavor.

• salt - Substitute with soy sauce: Adds a savory umami flavor and reduces the need for additional salt.

• black pepper - Substitute with white pepper: Provides a similar heat but with a slightly different flavor profile.

• To store your hash brown and egg casserole, allow it to cool completely after baking. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 3-4 days.

• For individual servings, slice the casserole into portions and place them in airtight containers. This makes it easy to grab a quick breakfast or snack.

• If you prefer to freeze the casserole, let it cool completely first. Then, wrap the entire dish or individual portions tightly with plastic wrap and a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to 2 months.

• When you're ready to enjoy your frozen casserole, thaw it in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, you can microwave individual portions on high for 2-3 minutes, checking and stirring halfway through.

• For added freshness, consider adding a sprinkle of fresh herbs like chives or parsley after reheating. This will brighten up the flavors and make your casserole taste just as good as when it was first baked.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover hash brown and egg casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top crisp up slightly.

• Microwave Method:

  1. Cut a portion of the casserole and place it on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover casserole in the skillet, breaking it up slightly to ensure even heating.
  4. Cover the skillet with a lid and cook for about 5-7 minutes, stirring occasionally, until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in the air fryer basket, ensuring it is in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for desired crispiness and heat; add a couple more minutes if necessary.

• Oven: Used to bake the casserole at a consistent temperature of 375°F (190°C).

• Large mixing bowl: Used to whisk together the eggs and milk and mix in the hash browns, cheese, salt, and pepper.

• Whisk: Used to beat the eggs and milk together until well combined.

• Baking dish: Used to hold the casserole mixture while it bakes in the oven.

• Measuring cups: Used to measure out the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure out the salt and black pepper precisely.

• Spatula: Used to mix the ingredients together in the large mixing bowl.

• Cooking spray: Used to grease the baking dish to prevent the casserole from sticking.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Thaw hash browns: Thaw the frozen hash browns in the microwave to reduce baking time.

Mix in advance: Prepare the egg mixture the night before and store it in the fridge.

Use cooking spray: Quickly grease the baking dish with cooking spray instead of butter.

Batch cooking: Double the recipe and freeze half for a quick meal later.