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This hash brown casserole is a delicious and easy side dish loaded with fluffy hash brown potatoes, smoky crumbled bacon, and two kinds of cheese. It’s creamy, cheesy, and crispy on top, and it takes minutes to prep.
I love easy, make-ahead-friendly dishes, especially during the holidays. This comforting hash brown casserole ticks all the boxes. Check out my slow cooker breakfast casserole, too!
Traditionally, we Macedonians exchange Christmas gifts in January. This means extra time to square away my Christmas shopping, but I’m still determined to get a head start on our holiday meals. Enter, hash brown casserole! I don’t know what I love more about this easy side dish: that it’s prepped for the oven in 5 minutes, that I can make it ahead, or that I can serve this hash brown casserole for breakfast AND dinner. It’s cheesy inside and crispy outside, packed with roasted potatoes, salty bacon, herbs, and feta cheese.
Why I Love This Hash Brown Casserole Recipe
- Quick to make. Simply mix the ingredients, dump them in a casserole dish, and then bake until it’s golden and bubbly. Nothing to it.
- Delicious and filling. This cheesy hash brown recipe is the perfect holiday side dish that doubles as a satisfying breakfast casserole. I’ll serve it at brunch with a round of mimosas just as easily as I’ll bring it to a potluck or pair it with a braised pork shoulder at Christmas dinner.
- Great for meal prep. I love making this hash brown casserole during the colder months, especially during the holidays. It stores well in the fridge or freezer, perfect for large gatherings or breakfast meal prep.
- No canned soup. This recipe is similar to my better-than-Cracker Barrel cheesy hash browns, minus the condensed soup. Instead, this casserole has a cheesy mix of plain yogurt, butter, melted cheddar, and feta cheese to keep the filling creamy and full of flavor.
Ingredients You’ll Need
I’ve included some notes on what you’ll need to make this easy hash brown dish. If you’re anything like me, there’s a good chance you already have these ingredients within arm’s reach! Scroll down to the printable recipe card for a complete list along with recipe details.
- Hash Browns – I thaw out a bag of frozen hash brown potatoes for this casserole. I’m all about convenience during the holidays! You can grate your potatoes fresh if you prefer. Russet potatoes are a good choice for hash browns.
- Bacon – Cooked and crumbled. I usually make a quick batch of air fryer bacon. Set aside some of the bacon bits to sprinkle over the casserole with green onions, as garnish.
- Onion – Yellow, white, or any mild onion. Grate the onion using a box grater, or you can slice it up thinly.
- Cheese – I use a combination of crumbled fat-free feta cheese and freshly grated cheddar. Just about any type of cheese works. Other good options are Monterey Jack, Colby Jack, parmesan, and mozzarella cheese.
- Plain Yogurt – You can substitute yogurt for sour cream if needed.
- Butter – Brought to room temperature.
- Flour – All-purpose flour works well, to thicken the casserole filling.
- Herbs – I like a mix of dried rosemary and thyme (along with salt and pepper to taste). You can also substitute individual herbs with a blend like Italian seasoning or Herbes de Provence.
- Egg – Lightly beaten before you start.
How to Make Hash Brown Casserole
This hash brown casserole recipe is total comfort food, and it couldn’t be easier to assemble. I’ll usually pop this casserole in the oven and prepare a quick batch of mini chocolate chip cookie dough to bake after it’s done. Dessert, sorted. Here’s how to make the casserole:
- Mix. Add the ingredients (apart from the egg) to a bowl. Mix well, then stir in the egg.
- Bake. Spread the hash brown mixture into a 9×13” casserole dish, and bake in a 400ºF oven for 40-50 minutes. Rest the casserole for a few minutes afterward.
- Serve! Sprinkle the top of the hash browns with extra crumbled bacon and chopped green onions or chives, and dig in.
Tips and Variations
- If the casserole is browning too quickly, cover the casserole dish lightly with foil while it finishes baking.
- Use diced hash browns. I make my hash brown casserole with shredded potatoes, but you can use diced potatoes if you prefer.
- Make it extra cheesy. Sprinkle an extra layer of shredded cheese over the casserole before baking.
- Add a topping. More tasty topping ideas are seasoned breadcrumbs, cornflakes, or crushed Ritz crackers, for some funeral potatoes vibes.
- Add spice. Mix in cayenne pepper, crushed red pepper flakes, or canned green chilies to give your hash brown casserole a little kick.
Serving Suggestions
This cheesy hash brown casserole is perfect for breakfast or brunch next to sheet pan eggs, an egg white frittata, or sweet dishes like baked French toast. I’ve served it on Christmas morning with a fat stack of pancakes!
I also love my hash brown casserole as a side to roast chicken or slow cooker glazed ham. All you need is a green salad and dinner is served. It’s an easy holiday side dish to make for Thanksgiving, too, paired with roast turkey and gravy, traditional stuffing, and fluffy homemade dinner rolls. Don’t forget a slice of pear cake and an Irish coffee for dessert.
Storing and Reheating Leftover Casserole
- Refrigerate. Store this hash brown casserole covered in the fridge for up to 4 days.
- Reheat. Warm the casserole whole or in portions, either in the oven or in the microwave until it’s heated through. The oven works best to get the top nice and crispy again!
- Freeze. This hash brown casserole freezes well (baked or unbaked). Double-wrap the casserole in plastic wrap or foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking or reheating.
More Potato Side Dishes
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Hash Brown Casserole
Ingredients
- 1 package (32 ounces) frozen hash browns, thawed
- 6 slices bacon, cooked to a crisp, drained and crumbled (reserve some crumbles for garnish)
- 1 yellow onion, grated
- 1½ cups crumbled feta cheese
- 1½ cups shredded mild cheddar cheese
- 1½ cups nonfat plain yogurt
- 2 tablespoons butter, softened
- ½ cup all purpose flour
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- salt and freshly ground black pepper, to taste
- 1 large egg, lightly beaten
- chopped green onions and crumbled bacon, for garnish (optional)
Instructions
- Prep. Preheat oven to 400ºF. Lightly grease the bottom and sides of a 13×9-inch baking dish with cooking spray. Set aside.
- Prepare the hash brown filling. In a large mixing bowl, combine thawed hash browns, crumbled bacon, onion, cheese, yogurt, butter, flour, rosemary, thyme, salt, and pepper. Mix until well incorporated. Add the egg and continue to mix until thoroughly combined.
- Bake. Press the mixture onto the bottom of the previously prepared baking dish. Bake for 40 to 50 minutes, or until browned on top. Remove from oven and let stand for 10 minutes.
- Serve! Garnish the hash browns with crumbled bacon and chopped green onions, and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’m loving the addition of feta – one of my favorites!
This recipe is perfect for prepping the night before so that you can wake up to a delicious breakfast! My family is going to love this!
That’s a very neat concept about celebrating the new year with new things. This dish looks like something I would highly enjoy!
Now that’s my kind of breakfast casserole! So cheesy! Love it!
This looks like the perfect breakfast for Christmas morning! Love it!
Oh my heavens! I’d love if this was a part of my Christmas day breakfast spread!