Hash Brown Casserole
A savory and hearty breakfast casserole made with hash browns, cheese, eggs, and herbs—perfect for a crowd or a cozy breakfast.
Equipment
- Slow cooker (3½-quart)
- skillet
- medium bowl
Ingredients
- 1 tablespoon butter
- 1 onion chopped
- 2 cloves garlic minced
- 6 cups frozen hash brown potatoes
- ¾ cup shredded mozzarella cheese
- 6 eggs
- ½ teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 5- ounce can evaporated milk
- ½ cup shredded Cheddar cheese
- 2 tablespoons chopped parsley
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
- In a skillet, melt the butter over medium heat.
- Add the onion and garlic, and cook, stirring until the onion is crisp-tender.
- Let cool for about 10 minutes.
- Layer half of the frozen hash browns in the slow cooker.
- Add half of the onion mixture and half of the mozzarella cheese.
- Repeat the layers, ending with the mozzarella cheese.
- In a medium bowl, beat the eggs, seasonings, and evaporated milk until blended.
- Pour the egg mixture over the ingredients in the slow cooker.
- Cover and cook on low for 10–12 hours, or until set.
- Sprinkle with Cheddar cheese and parsley, and let stand until the cheese melts.
- Serve and enjoy!
Notes & Wine Advice
Serving Tip:
Serve with a side of fresh fruit or a drizzle of hot sauce for added flavor.
Wine Advice:
Pair with a light white wine such as Chardonnay or a fresh juice like orange juice to complement the flavors of the casserole.
Nutrition values
Calories: 350 kcal | koolhydraten: 25 g | Eiwitten: 14 g | Vet: 20 g | Natrium: 972.39 mg | Suiker: 3 g