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Delicious hearty hashbrown casserole baked until golden and crispy

Hashbrown Casserole

A hearty and comforting baked egg-and-potato dish with crumbled pork sausage and sharp cheddar cheese, perfect for brunches or weeknight dinners.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the casserole
  • 30 oz frozen shredded hashbrowns — thawed and well-drained Press with paper towels or a clean dish towel
  • 8 large eggs
  • 1.5 cups whole milk or heavy cream Heavy cream yields a richer custard
  • 1 lb pork sausage, crumbled and cooked Use mild or spicy depending on preference
  • 2 cups shredded cheddar cheese Sharp cheddar gives more flavor
  • 1.5 teaspoons salt For lower-sodium option, use 1 teaspoon
  • 1 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  2. Thaw the frozen shredded hashbrowns overnight in the refrigerator. Drain thoroughly by pressing the potatoes with a towel or using paper towels to remove excess moisture.
  3. In a skillet over medium heat, crumble and brown the pork sausage until fully cooked and no pink remains. Drain in a colander to remove fat.
  4. In a large mixing bowl, whisk together the eggs, milk or cream, salt, black pepper, and garlic powder until well combined.
  5. Add the drained hashbrowns, drained sausage, and shredded cheddar to the egg mixture. Gently fold until combined.
Baking
  1. Pour the mixture into the prepared baking dish and spread it evenly.
  2. Bake for 45–55 minutes, until the top is golden and a knife inserted in the center comes out clean or with a few moist crumbs. If edges brown too quickly, tent loosely with foil for the last 10–15 minutes.
  3. Remove from the oven and let the casserole rest for 10–15 minutes before slicing.

Notes

For best results, ensure thorough draining of the hashbrowns and sausage. Can be made ahead, refrigerated for up to 24 hours before baking.