Ham-and-Hash Brown Breakfast Casserole

Ham-and-Hash Brown Breakfast Casserole Recipe
Oxmoor House
This hash brown breakfast casserole is a delicious option for breakfast or brunch.  Serve with fresh fruit and a tall stack of pancakes.

Yield:

12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 10 Minutes
Other: 10 Minutes

Ingredients

8 bacon slices
3/4 cup chopped sweet onion
1/3 cup butter
1 (30-ounce) package frozen country-style hash brown potatoes, thawed
1 (10 3/4-ounce) can cream of chicken soup
1 (16-ounce) container sour cream
2 cups (8 ounces) shredded Colby Jack cheese
1 (8-ounce) package diced ham
1 (4-ounce) jar diced pimiento, drained
2 tablespoons coarse-grained Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

Cook bacon in a large nonstick skillet over medium heat until very crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan. Crumble bacon; set aside.

Add onion to reserved drippings; cook over medium-high heat 6 minutes or until tender and golden. Reduce heat to medium-low, and swirl in butter until melted; remove pan from heat.

Squeeze excess moisture from potatoes. Stir in potatoes, soup, and remaining ingredients. Spoon into a greased 13" x 9" baking dish.

Bake, covered, at 350° for 45 minutes. Uncover and sprinkle with crumbled bacon. Bake 15 more minutes or until browned on top. Let stand 10 minutes before serving.

Note:

Make breakfast a breeze by preparing this casserole the day before. Simply spoon potato mixture into a dish, cover, and chill overnight. Next morning, place casserole directly into the oven, and add 15 minutes to the initial bake time.

 

Christmas With Southern Living 2006,

Oxmoor House

June 2006
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