Hashbrown and Egg casserole is what to make the day after Easter using leftover ham. It was easy to make and delicious. First layer the frozen hash browns on the bottom of an 8X8 baking dish. In a bowl combine the eggs, milk, and spices. Then the cooked meat. Toss the egg mixture over the hash browns and layer with cheese. Make sure to cover the casserole with foil so that the eggs and cheese don’t turn real brow when you’re cooking.
You can put whatever breakfast meat you like in this: bacon, sausage, or ham. Why not all three? It was tasty the way it was but I wish would have read a review first on the website where I got this recipe from. The person suggested to cook the hash browns uncovered first with a little bit of melted butter on top for about 30 minutes if you like your hash browns crispy. I really like my hash browns crispy. Next time I’m going to give that method a try. This almost reminded me of cheesy potato casserole but with eggs and ham in it instead.
Recipe from allrecipes.com
1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.