hashbrown casserole

Name: Hashbrown Casserole
Prep time: 30 min
Cook time: 35 min
Yield: 8
Ingredients: 1 bag(s) shredded hash brown potatoes, frozen, thawed; 1 large onion, diced; 8 slice(s) bacon; 6 x large eggs, lightly beaten; 1 - 12 oz can(s) evaporated milk; 1/2 cup(s) heavy whipping cream; 16 ounce(s) cheddar cheese, shredded; 1/3 cup(s) Panko bread crumbs; - salt & pepper, to taste

(2 RATINGS)

116 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Mar 14, 2013

Mmmmmmmmmmmmmm! I love hash browns!!!!!

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prep time 30 Min

cook time 35 Min

method ---

yield 8 serving(s)

Ingredients

1 bag shredded hash brown potatoes, frozen, thawed
1 large onion, diced
8 slices bacon
6 x large eggs, lightly beaten
1 - 12 oz cans evaporated milk
1/2 cup heavy whipping cream
16 ounces cheddar cheese, shredded
1/3 cup Panko bread crumbs
salt & pepper, to taste

How To Make hashbrown casserole

Step 1

Preheat oven to 350 degrees F. & grease a 9" x 11" dish or similar size casserole dish.

Step 2

Cook bacon in a nonstick skillet. Remove to paper towel lined plate. Crumble once cooled.
Step 3

Remove all but 2 tbsp of bacon grease from skillet. Heat skillet over medium heat & add onion & hash browns. Cook until hash browns are lightly browned, flipping several times.
Step 4

Place 1/2 of hash browns on bottom of baking dish. Add 1/2 bacon & 1/2 cheese. Repeat layers.
Step 5

Combine eggs, evaporated milk, whipping cream, salt & pepper in a medium bowl. Mix well.
Step 6

Pour egg mixture over top of hash browns & top with panko crumbs.
Step 7

Bake uncovered for 30 - 35 minutes.
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