The Dish | Hash Brown Casserole

This is a great dish for a winter mid-morning meal — an egg dish and hash browns combined. You can pop it in the oven and by the time you’ve finished reading the morning paper – your breakfast is ready.  Also makes a great hardy dinner with a green salad and sourdough toast.


  • 2 Tbs. olive oil, plus more for baking dish
  • 1 medium onion, diced
  • 2 medium red bell peppers, diced
  • 11/2 cups diced ham or cooked bacon or cooked sausage
  • 2 tsp. fresh thyme leaves
  • 1 20 oz. bag frozen shredded potatoes (do not thaw)
  • 10 large eggs
  • 1 cup whole milk
  • 2 Tbs. Dijon mustard
  • Pinch red pepper flake
  • 2 cups shredded cheddar cheese
  • Salt/pepper to taste
  • Sour cream and diced green onions for serving
  • Hot sauce


  • Preheat oven to 350, and lightly grease 9×13 baking dish with oil.
  • Heat the  2 Tbs. olive oil in a large skillet over medium heat. Add the onion and the peppers and cook until soft — about 8 minutes.
  • Add salt and pepper, the ham/sausage, thyme, and cook another 2 minutes. Then transfer to a large bowl. 
  • Add the potatoes to the meat mixture breaking up large pieces.  Transfer to the baking dish and spread evenly.
  • In another bowl combine eggs, milk, mustard, red pepper flake and 1 tsp salt and pepper and whisk until smooth. Pour over meat and potato mixture and sprinkle with the cheese.
  • Bake until golden brown and a knife inserted into the center comes out clean — about 50 minutes to an hour. 
  • Let cool for 8 minutes before slicing.  Serve warm with sour cream, diced green onions and hot sauce on the side.

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