Photo by: Oxmoor House

Ham-and-Hash Brown Breakfast Casserole

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


  • 8 none bacon slices
  • 3/4 cup chopped sweet onion
  • 1/3 cup butter
  • 1 none (30-ounce) package frozen country-style hash brown potatoes, thawed
  • 1 none (10 3/4-ounce) can cream of chicken soup
  • 1 none (16-ounce) container sour cream
  • 2 cups (8 ounces) shredded Colby Jack cheese
  • 1 none (8-ounce) package diced ham
  • 1 none (4-ounce) jar diced pimiento, drained
  • 2 tablespoons coarse-grained Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


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.


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.



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Ham-and-Hash Brown Breakfast Casserole Recipe