Ingredients:

  • 30 oz bag frozen shredded hashbrowns, thawed and squeezed dry
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 teaspoon salt (for potatoes)
  • 1/2 teaspoon black pepper (for potatoes)
  • 1/2 teaspoon garlic powder
  • 12 large eggs
  • 2 cups whole milk or 2%
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt (for custard)
  • 1/2 teaspoon black pepper (for custard)
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 cup optional cooked, crumbled bacon or sausage
  • 1/2 cup optional sautéed diced onion

Instructions:

  1. Preheat oven to 375°F (190°C). Thoroughly grease a 9x13 inch casserole dish.
  2. Squeeze all excess liquid from the thawed hashbrowns using a clean kitchen towel until they are as dry as possible. This is crucial for a crisp crust.
  3. In a large bowl, combine the dried hashbrowns, melted butter, 1 tsp salt, 1/2 tsp pepper, and garlic powder. Mix until evenly coated.
  4. Press the potato mixture evenly into the bottom of the prepared casserole dish to form the base layer.
  5. Pre-bake the potato base for 20 minutes until the edges just begin to look golden and crisp. Remove from the oven and reduce the oven temperature to 350°F (175°C).
  6. While the base bakes, whisk together the eggs, milk, Dijon mustard, Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper in a separate bowl until lightly combined.
  7. Sprinkle half of the shredded cheddar cheese and any optional cooked meats or onions evenly over the warm, pre-baked potato base.
  8. Slowly and evenly pour the egg and milk mixture over the potato and cheese layer. Gently tap the dish on the counter to help the liquid settle.
  9. Top the entire casserole evenly with the remaining half of the cheddar cheese.
  10. Bake at 350°F (175°C) for 30–40 minutes, or until the centre is set (no longer jiggly) and a knife inserted near the centre comes out clean, registering 165°F (74°C).
  11. Let the hashbrown breakfast casserole rest for 10 minutes before slicing and serving.