Cheesy Hashbrown Breakfast Casserole Recipe
- cook TIME 1 hr
- prep TIME 10 mins
- total TIME 1 hr 10 mins
Ingredients (16)
- 36 oz potatoes
- 6 oz onion
- 1/2 tbsp unsalted butter
- 0.5 oz ham
- 1/2 tbsp olive oil
- 2 tbsp all-purpose flour
- 1/2 tbsp heavy cream
- 2.5 oz cheddar cheese divided to 2 oz and 0.5 oz
- 0.5 oz baked bacon
- 1/2 cup unsalted chicken broth
- 2 tsp garlic
- 1 1/4 cup milk
- 1/8 tsp black pepper
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1 tbsp parsley divided
INSTRUCTIONS
Use a fork to pierce the skin of each potato in several places. Place 36 oz potatoes on a foil in the middle rack. Bake the potatoes in the oven at 450°F in 30 minutes.
Let the potatoes cool down a little bit before peeling them. Then shred the potatoes and put them in a large bowl.
In a non-stick pan, melt 1/2 tbsp butter over medium heat. Add 6 oz onion, 2 tsp garlic and 0.5 oz ham, and stir fry them in about 3 minutes or until golden brown.
Add 2 tbsp flour to the pan, stir frequently until well combined. Then pour 1/2 cup chicken broth into the pan and reduce the heat.
Add in 1/2 tbsp heavy cream, 1 1/4 cup milk, 0.5 oz of cheddar cheese, 1/8 tsp nutmeg, 1/2 tsp salt, and 1/8 tsp pepper. Bring the sauce over high heat until the boil. Remove the pan from heat.
Preheat the oven to 400°F.
In the shredded potatoes, pour the bechamel sauce over. Gently mix potatoes with the sauce.
Use 1/2 tbsp olive oil to grease a baking dish. Transfer the hash brown mixture to the baking dish.
Sprinkle the remaining 2 oz cheddar, 0.5 oz bacon, and 1/2 tbsp parsley. Place the baking dish on the lower rack and bake for 15 minutes or until the cheese is melted.
Garnish with 1/2 tbsp parsley. Serve hot.