Kathy Embry Recipe

Hashbrown Crusted Brunch Casserole

By Kathy Embry Evillecook

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Kathy's Story

The great thing about this recipe is you can change it up to your favorite ingredients! Add mushrooms, don't add peppers, use pepper jack cheese for spice. Do it however you like. The hashbrown crust is delish!


3 c
shredded hash browns
1/3 c
butter, melted
salt & pepper to taste
1 c
diced ham, bacon, or cooked sausage
1/4 c
green onions, diced
1 c
cheddar cheese, shredded
1/2 c
1 c
broccoli florets
1/2 c
red pepper, diced

Directions Step-By-Step

Preheat oven to 425 degrees.
Mix the melted butter, hashbrowns and salt & pepper.
I use Simply Potatoes shredded you find in the refrigerated section.If you use frozen thaw and pat dry. Press into a 8 x 8 greased pan. Bake 20 minutes or until potatoes start to brown.
Remove from oven. Reduce heat to 350 degrees.
Top with ham and veggies. Top with shredded cheese.
Whisk egss, milk, 1/2 t. salt & 1/4 t.pepper. Pour over everything.
Bake at 350 degrees for 20 - 25 minutes until top is golden.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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Leigh Culver TraegerMomma
Nov 20, 2014
I made this recipe by the instructions. I was never able to get the hashbrowns to brown. Seemed like too much butter. They just bubbled. I had them in the oven for nearly 45 minutes.

My eggs never did completely seem to set either. Maybe the milk was too much? I cooked it again, heat reduced for 30 minutes. Great flavor but what do you think went wrong?
Jan 25, 2014 - amber hilles shared this recipe with discussion group: Hilles vacay
shelly brown msshelly55021
Jan 22, 2012
Well, I had high hopes and was sadly disappointed. My S.O.,his 15 year old son, and I all thought it needed more flavor. I am not throwing it out, but we decide it will be tweaked. My S.O. tried his with salsa and that helped a lot. I am thinking adding dry mustard or some thyme to it before baking. I also used frozen brocolli. Not a good idea, it added a lot of mosture to the recipe and I think that is what increased the baking time by a factor of at least 2!!! Like I said, I am not throwing it out, yet.
tawnis wohlers Tawnis
Sep 27, 2011
I tried this recipe and say it's Family Tested & Approved!
Aug 20, 2011 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef