Double Stuffed Hash Brown Potato Casserole
June 25, 2025 • Breakfast, Side Dishes
Wow, that recipe title is a mouthful right? That’s because this casserole is packed with delicious ingredients and flavors, yet is so simple to make. I had it alongside some skirt steak last night, and then for breakfast this morning. I might just go get another serving right now it’s that good!
I decided to make this after finding some old-ish hash brown potatoes in the fridge. You can also use the small cubed kind instead of the shredded ones – either will work just great! Leftovers can be frozen, so make a larger batch if you want, and this can be prepared ahead of time for a brunch party. Enjoy!
Double Stuffed Hash Brown Potato Casserole
Prep time
Cook time
Total time
Author: Cooking with Michele
Serves: 6 to 8
Ingredients
- 4 slices thick cut bacon, diced
- 1 sweet pepper, diced
- 1 cup diced red onion
- 4 eggs
- ¼ cup half and half
- ½ cup sour cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 to 1½ pounds frozen hash browns, thawed
- 1 cup shredded cheddar cheese
Instructions
- Brown the bacon in a large skillet, then remove the bacon to drain on a paper towel. Add the diced pepper and onion to the remaining bacon fat in the skillet and sauté until softened; set aside.
- Combine the eggs, half and half, sour cream, salt and pepper and whisk together until smooth.
- Combine the hash browns, bacon, cooked vegetables, egg mixture, and cheese and mix well. Pour into a greased 8 x 8 baking dish and cover with foil. Bake at 375 degrees for 45 minutes, then remove the foil and bake for another 15 minutes.
Comments are closed.