Here is a recipe that I have been making for years now. I have done a loaded hash brown version of this recipe,but this is my family’s favorite version.
This hash brown casserole is easy and delicious. It’s versatile with ingredients such as the cheese or if you want to add meat.
Prep time on this is quick and easy. Clean up is easy too. It’s all dumped into one pan.
This also stores very well in fridge for a week in an airtight container. This can even be frozen for up to a month using an airtight container.
It’s a great addition to add to eggs in the morning for breakfast.
I usually make a double batch of this to last longer for my family.
Cheesy Breakfast Hash Brown Casserole
Ingredients
- 1 bag hash browns
- 1 1/2 green pepper chopped
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- salt to taste
- pepper to taste
- 2 cups shredded cheddar cheese or your choice
- 2 to 3 tbsp olive oil
Instructions
- Pre-heat oven to 375 degrees While oven is heating chop the green peppers into small pieces and set aside.In a 9×13 baking dish add in the hash brown along with the oil, garlic powder, onion powder, salt and pepper and green pepper. Give this a good mix and ten add in the cheese and mix well. Add the remaining cheese on top and place in pre-heated oven for 40 minutes or until golden brown.Store in airtight container in fridge for a week or freeze for a few months.
Notes
I find it easier to work with the hash browns when they are partially thawed.
