Loaded Hashbrown Breakfast Casserole

A hashbrown breakfast casserole topped with bacon and sliced green onions in a white baking dish.

5 from 1 rating

Loaded Hashbrown Breakfast Casserole

Brunches and potlucks call for dishes that feed a crowd, and this loaded hashbrown breakfast casserole delivers. Supremely cheesy, creamy, and loaded with bacon and shredded potatoes, it's easy to make, and it’s going to disappear fast!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast

Cuisine: American

Keyword: breakfast casserole with hashbrowns, hash brown casserole, hashbrown casserole

Servings:

Author: Sarah Cook

Equipment

Ingredients

3/4 cups bacon, chopped {~5 slices}
30 oz frozen shredded potatoes {8 cups shredded cooked potatoes}
2 cups sour cream
2 cups extra sharp cheddar, grated {medium cheddar is ok}
1/2 cup green onions, sliced
1 tsp kosher salt
1/2 tsp ground black pepper
cooking spray or butter for the pan
1 tsp smoked paprika

Instructions

In a large deep frying oven-safe skillet, cook chopped bacon over medium heat until it is crispy (~5-7 minutes). Using a slotted spoon, transfer bacon to a plate lined with paper towels. Set aside.
3/4 cups bacon, chopped
In a large mixing bowl add potatoes, sour cream, cheddar, green onions, half of the cooked bacon, salt, and pepper, and stir to combine.
30 oz frozen shredded potatoes, 2 cups sour cream, 2 cups extra sharp cheddar, grated, 1/2 cup green onions, sliced, 1 tsp kosher salt, 1/2 tsp ground black pepper
Grease a 9x13 casserole dish with cooking spray or a bit of butter.
cooking spray or butter for the pan
Add all the ingredients to the casserole dish and sprinkle with smoked paprika and the rest of the cooked bacon.
1 tsp smoked paprika
Cover the dish tightly with a lid, foil, or plastic wrap. Refrigerate for at least 5 hours, and for up to 24 hours.
Preheat oven to 350˚F.
Cover casserole with foil and bake covered for 25 minutes.
Uncover and bake for 10-20 minutes or until the top is lightly browned and the edges are bubbling.

Notes

If you're not using frozen hashbrowns, bake or boil Russet potatoes until softened. Allow potatoes to cool and then shred. You can include some of the peels if you'd like.
8 cups of shredded potatoes is ~3 lbs of Russets.

Nutrition