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Hash Brown Potato Casserole with Ham | Can't Stay Out of the Kitchen | this amazing #HashBrownCasserole is filled with #ham, #CreamCheese & #CheddarCheese. It's a souffle-type casserole that's absolutely scrumptious. It's perfect for a #holiday #breakfast like #MothersDay or #FathersDay. #cheese #HashBrowns #HashBrownPotatoCasserole #GlutenFree #HolidayBreakfast #HolidayCasserole #GlutenFreeCasserole #GlutenFreeBreakfastCasserole #pork #MothersDayBreakfast #FathersDayBreakfast

Hash Brown Potato Casserole with Ham

Teresa Ambra
This amazing breakfast casserole is filled with hash brown potatoes, ham, and both cream cheese and cheddar cheese. It's a souffle-type casserole that's perfect for a weekend, company or holiday breakfast like Mother's Day or Father's Day. If you enjoy comfort food, this casserole is hearty, filling and totally satisfying.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Veggie Side Dish
Cuisine American
Servings 15
Calories 237 kcal

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

NOTE: I covered this casserole with foil. But if you need it done more quickly, bake the casserole uncovered. It took about one hour 40 minutes for the casserole to bake otherwise.
 
NOTE: I refrigerated the casserole overnight. If you plan to bake immediately it will not take as long. Start checking after 60 minutes.
 
Recipe adapted from Katie Lee, Food Network.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 237kcalCarbohydrates: 12gProtein: 13gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 117mgSodium: 568mgPotassium: 307mgFiber: 1gSugar: 4gVitamin A: 742IUVitamin C: 14mgCalcium: 232mgIron: 1mg
Keyword breakfast, breakfast casserole, cheese, cream cheese, gluten free, ham, potatoes, side dish, vegetable
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