Hash Brown Potato Casserole with Ham
Gluten Free Living – 2019
Hash Brown Potato Casserole with Ham is so, so wonderful. This is one of those breakfast casseroles you just can’t get enough of. It consists of hash brown potatoes, ham, onion, red bell pepper, cream cheese, cheddar cheese, sour cream and eggs. This is NOT your traditional Hash Brown Potato Casserole at all. This one contains half-and-half, eggs and cream cheese so it cooks up more like a potato souffle. It is really something special.
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Back in January one of the folks in our care group brought this casserole. It’s designed to be a slow cooker recipe. But even after cooking on high for 3-4 hours the recipe was still soupy. She microwaved it until she got it somewhat set and brought it anyway. She was angry about it and said she’d never make it again. But I thought even with all those problems, the recipe had real potential. It just needed to be cooked a lot longer than originally stated.
Instead of making it in the slow cooker, I decided to try my hand it at in the oven. It took almost 1 1/2 to two hours in the oven to cook it sufficiently. But it was wonderful. It was so wonderful I made it a couple of times. I made it again for our care group. I also made it for our Young Adult (college-age) folks when I served them breakfast after church one Sunday. It was a huge hit. I also made Sausage Biscuits and Gravy, Sausage Cheese Grits Casserole, Cheesy O’Brien Egg Scramble and Chocolate Chip Donuts.
I refrigerated the casserole overnight. But you can also cook this right after you prepare it. If you do so, the cook time will be shortened. If you want to make this recipe in the slow cooker, I recommend adding about two hours to either the low or high heat settings. I will tell you, I was really glad I started this casserole early and allowed extra time. If you choose to bake it, start it in the oven two hours before you plan dinner and that should work.
The length of baking time is the only thing about this recipe that you will have difficulty with. The recipe itself is absolutely awesome and one we certainly plan to make frequently. I chose to make this as a breakfast item, but you could certainly make this as a side dish if you wanted to.
Another nice thing about the recipe is it’s gluten free. So for those in your family who have gluten intolerance, this is a great side dish to make. Hash Brown Potato Casserole with Ham is truly one of the tastiest casseroles we’ve tried in awhile. I hope you give it a try for Mother’s Day or Father’s Day breakfast. Your family is sure to rave over it like all of our company did.
Hash Brown Potato Casserole with Ham is totally awesome!
Every bite is mouthwatering.
We loved all the cheesy deliciousness of this breakfast casserole.
Here’s what I did.
I used these ingredients.
Combine hash browns, part of the cheddar cheese, ham, onion, and bell pepper in a mixing bowl.
Stir ingredients to combine.
Whisk eggs in a separate mixing bowl.
Add half-and-half, sour cream, salt, pepper and garlic powder.
Whisk again to combine.
Add cubed cream cheese and stir again.
Combine liquid ingredients with hash brown ingredients in large mixing bowl.
Stir to combine.
Spray a 9×13″ baking dish with cooking spray. Add hash brown mixture. I refrigerated the casserole overnight at this point.
Bake at 350 for 1 1/2 to 2 hours or until mixture is set. If you do not refrigerate the casserole overnight, it may not take more than an hour to bake fully.
Add remaining cheddar cheese and chopped green onions.
Bake an additional 5-10 minutes or until cheese melts entirely.
Serve!
I served Hash Brown Potato Casserole with Ham with a Sausage Cheese Grits Casserole. Both were so delicious.
Here’s the recipe.
HASH BROWN POTATO CASSEROLE WITH HAM
(Recipe adapted from Becky Crocker, Ovilla Road Baptist Church, Ovilla, TX; source: Katie Lee, Food Network)
Hash Brown Potato Casserole with Ham
Equipment
- 1 9x13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium bowl
- 1 whisk
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
Ingredients
- 16 oz. pkg. frozen hash brown potatoes
- 1 cup ham diced
- 1 medium Vidalia or yellow onion finely diced
- 1 medium red bell pepper finely diced
- 2 cups sharp cheddar cheese shredded, divided use
- 2 cups half-and-half
- 1 cup sour cream
- 1 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 6 large eggs
- 8 oz. pkg. cream cheese cubed
- 2 green onions thinly sliced
Instructions
- Combine hash browns, ham, onion, bell pepper and one cup of cheddar cheese in a large mixing bowl.
- In a separate bowl, whisk the eggs.
- Add half-and-half, sour cream, salt, garlic powder, pepper until well blended.
- Stir in the cream cheese.
- Add the egg mixture to the hash brown mixture and stir well to combine.
- Place in a greased 9x13” glass baking dish.
- If desired, cover and refrigerate overnight.
- Bake, uncovered, at 350 degrees for about one hour.
- Remove foil and bake an additional 30-45 minutes.
- Remove casserole from oven and sprinkle with remaining cup of Cheddar cheese and the green onions.
- Bake an additional 10 minutes, until cheese is melted.
Notes
Recipe adapted from Katie Lee, Food Network.
© Can’t Stay Out of the Kitchen
Nutrition
Hash Brown Potato Casserole with Ham is rich and creamy. We loved all the cheese in this casserole.
This is a great casserole for a weekend, company or holiday breakfast.
This casserole was terrific served with Sausage Cheese Grits Casserole.
You may also enjoy these delicious recipes!
Hash Brown Potato Casserole with Ham
Equipment
- 1 9×13" glass baking dish
- 1 large mixing bowl
- 1 wooden spoon
- 1 medium bowl
- 1 whisk
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
Ingredients
- 16 oz. pkg. frozen hash brown potatoes
- 1 cup ham diced
- 1 medium Vidalia or yellow onion finely diced
- 1 medium red bell pepper finely diced
- 2 cups sharp cheddar cheese shredded, divided use
- 2 cups half-and-half
- 1 cup sour cream
- 1 1/2 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/2 tsp. ground black pepper
- 6 large eggs
- 8 oz. pkg. cream cheese cubed
- 2 green onions thinly sliced
Instructions
- Combine hash browns, ham, onion, bell pepper and one cup of cheddar cheese in a large mixing bowl.
- In a separate bowl, whisk the eggs.
- Add half-and-half, sour cream, salt, garlic powder, pepper until well blended.
- Stir in the cream cheese.
- Add the egg mixture to the hash brown mixture and stir well to combine.
- Place in a greased 9×13” glass baking dish.
- If desired, cover and refrigerate overnight.
- Bake, uncovered, at 350 degrees for about one hour.
- Remove foil and bake an additional 30-45 minutes.
- Remove casserole from oven and sprinkle with remaining cup of Cheddar cheese and the green onions.
- Bake an additional 10 minutes, until cheese is melted.
4 Comments
hills of steel
October 3, 2024 at 11:46 pm
I’ve just tried this recipe and my family love it. Thanks for sharing this recipe.
Teresa Ambra
October 6, 2024 at 7:42 pm
So glad you enjoyed the recipe. It’s really a keeper and great for a breakfast buffet. 🙂
Jennifer
May 2, 2019 at 8:11 pm
I love the sound of this recipe and want to save it in Pinterest but it won’t let me – lol! I have tried repeatedly. Any thoughts!?
Teresa
May 3, 2019 at 2:54 pm
Jennifer, have you clicked on the Pinterest icon at the very top of the recipe and under the first picture? Also there is a side bar where you should be able to bring up all the pictures for that post. It’s there. See if that will work.