Loaded with creamy cheese and all the goodness from meat and potatoes, this cheesy hashbrown breakfast casserole recipe is so delicious. It’s also easy to make, so you won’t have to visit any restaurants for this dish. Serve it with fried eggs for a nutritious breakfast, or with vegetables for a quick weekday dinner.
Course: Breakfast, Dinner, Lunch, Main Course
Keyword: Hashbrown Casserole, Hashbrown Casserole Recipe, How To Make Hashbrown Casserole
Use a fork to pierce the skin of each potato in several places. Place the potatoes on a foil in the middle rack. Bake the potatoes in the oven at 445°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 butter over medium heat. Add onion, garlic and ham, and stir fry them in about 3 minutes or until golden brown.
Add flour to the pan, stir frequently until well combined. Then pour the chicken broth into the pan and reduce the heat.
Add in heavy cream, milk, 0.5 oz of cheddar cheese, nutmeg, salt, and pepper. Bring the sauce over high heat until the boil. Remove the pan from heat.
Preheat the oven to 395°F.
In the shredded potatoes, pour the bechamel sauce over. Gently mix potatoes with the sauce.
Use the olive oil to grease a baking dish. Transfer the hash brown mixture to the baking dish.
Sprinkle the remaining cheddar, bacon, and ½ tablespoons of parsley. Place the baking dish on the lower rack and bake for 15 minutes or until the cheese is melted.
Garnish with parsley. Serve hot.
If you want to make this ahead of time and freeze your casserole, simply bake the casserole and let it cool completely. Then, wrap the dish carefully in aluminum foil or plastic wrap. The dish can be frozen for up to 2 months.