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Ham and Cheese Hashbrown Casserole

Ham and cheese hashbrown casserole with crispy, golden hashbrown layers and a baked egg custard that turns bubbly and set. Loaded with diced ham and a blend of sharp cheddar and mozzarella for a rich, savory slice.
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Prep Time 20 minutes
Cook Time 55 minutes
rest 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast, Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 30 oz frozen shredded hashbrowns thawed
  • 2 cup diced cooked ham
  • 2 cup shredded sharp cheddar cheese divided
  • 1 cup shredded mozzarella cheese
  • 1 small yellow onion finely diced
  • 0.5 cup green bell pepper diced
  • 2 tbsp butter melted
Egg Custard
  • 6 large eggs
  • 1 cup whole milk
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
Topping
  • 0.5 cup shredded sharp cheddar reserved
  • 2 tbsp fresh chives or green onion chopped

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and assemble
  1. Preheat the oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter or cooking spray.
  2. In a large bowl, combine thawed hashbrowns, melted butter, diced onion, and diced bell pepper, then toss until evenly coated.
  3. Press the hashbrown mixture into the bottom and slightly up the sides of the prepared baking dish in an even layer.
  4. Scatter the diced ham evenly over the hashbrown layer.
  5. Sprinkle 1½ cups of the cheddar and all of the mozzarella over the ham.
  6. In a separate bowl, whisk the eggs, whole milk, sour cream, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth.
  7. Pour the egg custard evenly over the casserole, pressing down gently so it saturates the hashbrowns.
  8. Sprinkle the remaining ½ cup cheddar over the top.
Bake and rest
  1. Bake uncovered at 375°F (190°C) for 45–55 minutes, until the top is golden brown, the edges are bubbling, and the center is set when gently shaken.
  2. Remove the casserole from the oven and let it rest for 8–10 minutes before slicing, so the custard firms up.
  3. Garnish with chopped fresh chives or green onion and serve warm.

Notes

For the crispiest edges, press the hashbrowns firmly into an even layer so they bake uniformly. Refrigerate covered up to 3 days; reheat individual portions in a 350°F oven until hot. Freezing is not recommended due to texture changes in the hashbrowns and custard. For a lower-fat option, use low-fat milk and reduced-fat cheddar while keeping the bake time the same.