For some reason, I had three bags of frozen hashbrowns in my freezer and it was time to find a recipe to start using them. I’ve been waiting to make a hashbrown casserole and now seemed to be the perfect time. This week, the weather has been perfect – almost fall like – and I didn’t mind turning the oven on.
Everyone enjoyed this casserole – especially my quiche hating husband. Though who doesn’t love potatoes, eggs, cheese and ham? The reason he said he doesn’t like quiche is that he eggs are too wet … who knows, I love quiche! The hashbrowns are baked first with a stick of butter. I know, not super healthy, but indulging occasionally is needed. Then eggs, diced ham and cheese are mixed in and it’s baked until cooked through. I served it with steamed asparagus for dinner and then had leftovers with a green salad. I’ll definitely be making it again!
1 package (30 oz) frozen shredded hashbrowns
1 stick unsalted butter, melted
salt and fresh ground pepper
1 1/2 cups shredded Monterey Jack cheese
1 1/2 cups shredded Cheddar cheese
2 cups diced ham
1 1/3 cup half and half
1 tsp seasoned salt
1/2 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
Preheat your oven to 400 degrees. Lightly spray a 9×13 baking pan with non-stick cooking spray. Evenly spread the frozen hashbrowns in the bottom of the pan. Pour the melted butter over the top of the hashbrowns and season with salt and pepper. Mix to combine and then make an even layer with the hashbrowns. Bake for 25 to 30 minutes or until the hashbrowns are cooked through and starting to brown. Remove from the oven. Reduce the oven temperature to 350 degrees.
Layer the cheeses and ham over the cooked potatoes and mix to combine. In a medium bowl, whisk together the eggs, half and half, seasoned salt, salt, pepper and onion powder. Pour over the casserole, making sure the eggs are distributed throughout. Bake for 40 minutes or until the top is bubbly, the edges are starting to brown and the center doesn’t jiggle. Remove from the oven and allow to cool for 5 minutes before cutting into squares.
Source: The Food Charlatan