Brunch or breakfast for dinner, this colorful casserole is a crowd-pleaser.
Hash Brown Casserole
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup diced sweet onion
- 1½ (20-ounce) bags refrigerated shredded hash brown potatoes
- 1 (7-ounce) block Swiss cheese, shredded
- 1 cup shredded sharp Cheddar cheese
- ½ cup sliced green onion
- 12 large eggs, beaten
- 1½ cups half-and-half
- ¼ cup cornstarch
- 2 teaspoons kosher salt
- ⅛ teaspoon ground red pepper
- Garnish: sliced green onions
Instructions
- Preheat oven to 350°. Spray a 13×9-inch baking dish with cooking spray.
- In a large skillet, heat oil over medium-high heat. Add bell peppers and onion; cook until soft and lightly browned, about 10 minutes. Let cool completely.
- In a large bowl, stir together potatoes, bell pepper mixture, cheeses, and green onions. Spread mixture into prepared dish.
- In a large bowl, whisk together eggs, half-and-half, cornstarch, salt, and red pepper until combined. Pour egg mixture on top of potato mixture.
- Bake until set in the center and golden brown, about 40 minutes. Let stand for 10 minutes before serving. Garnish with green onions, if desired.
