Hash Brown Strata Recipes

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SAUSAGE HASHBROWN BREAKFAST CASSEROLE



Sausage Hashbrown Breakfast Casserole image

Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!

Provided by cathyalf

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h14m

Yield 10

Number Of Ingredients 11

cooking spray
2 pounds hot breakfast sausage
1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 ounce) can green chile peppers
8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
  • Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
  • Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
  • Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
  • Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g

HASH BROWN STRATA



Hash Brown Strata image

Provided by Team PL

Categories     Breakfast     Main Course     Side Dish

Time 1h

Number Of Ingredients 10

2 pounds starchy potatoes, (such as Idaho, grated and squeezed dry)
Salt and ground black pepper
1/4 cup olive oil, (plus a little extra, divided)
3 cloves garlic, minced
Pinch hot red pepper flakes
1 pound frozen kale,
1 cup regular canned coconut milk
1/4 cup nutritional yeast
2 each: medium red bell pepper and onion, (each cut into medium dice)
5 ounces grated sharp cheddar, (vegan or dairy)

Steps:

  • Adjust oven rack to lowest position and heat oven to 450 degrees. Coat a 13- by 9-inch baking pan with 2 tablespoons of oil and set in preheating oven. Meanwhile, season grated potatoes with 1 teaspoon of salt and several grinds of pepper; toss to coat. Remove pan from oven and spread potatoes over pan bottom, pressing to compact. Return to oven and bake until cooked through and golden, about 20 minutes.
  • Meanwhile, heat a light drizzling of oil, along with garlic and pepper flakes, in a small Dutch oven. When garlic starts to sizzle, add kale; stir to heat through. Add coconut milk; continue to stir to heat through again, lightly seasoning with salt and pepper; stir in nutritional yeast. Remove from heat.
  • While kale cooks, heat remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add peppers and onions; sauté, seasoning lightly with salt and pepper, until softened, about 5 minutes.
  • To assemble, remove potatoes from oven. Spread kale evenly over the potatoes and then onions and peppers over the kale. Sprinkle with cheese. Continue to bake until cheese melts and starts to turn golden brown, about 20 minutes. Remove from oven, cool for a few minutes, cut, and serve.

BACON HASH BROWN BAKE



Bacon Hash Brown Bake image

This tasty side dish has wonderful from-scratch flavor since it starts with fresh potatoes. It's very popular with guests at my bed-and-breakfast.-Mark Clark, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 9

4 cups refrigerated or frozen hash brown potatoes, thawed
12 bacon strips, cooked and crumbled
1/2 cup 2% milk
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 tablespoon butter, melted
1/2 teaspoon paprika

Steps:

  • In a bowl, combine the first 7 ingredients. Transfer to a greased 9-in. pie plate. Drizzle with butter; sprinkle with paprika. Bake at 350° until lightly browned, 35-45 minutes.

Nutrition Facts : Calories 159 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 372mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

EGG AND HASH BROWN CASSEROLE



Egg and Hash Brown Casserole image

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients.

Provided by ddelisle

Categories     Breakfast and Brunch     Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 13

1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed
⅓ cup vegetable oil
1 (12 ounce) package bulk pork breakfast sausage
6 eggs, beaten
1 cup sliced fresh mushrooms
¾ cup shredded pepperjack cheese
¾ cup shredded Swiss cheese
½ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon garlic salt
¼ teaspoon ground black pepper
4 thin slices tomato
1 ½ teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
  • Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
  • While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
  • Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 15.1 g, Cholesterol 170.5 mg, Fat 28.7 g, Fiber 0.1 g, Protein 17.3 g, SaturatedFat 9.6 g, Sodium 771.5 mg, Sugar 1.3 g

HASH BROWN AND EGG CASSEROLE



Hash Brown and Egg Casserole image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 30.4 g, Cholesterol 259.5 mg, Fat 48.9 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 22.8 g, Sodium 1141.7 mg, Sugar 2.2 g

HASH BROWNS STRATA



Hash Browns Strata image

I have not tried this recipe. I got it from Everyday Health. The recipe calls for 2 packages of egg substitute.

Provided by internetnut

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

cooking spray
2 cups frozen hash browns with onions and peppers
1 cup broccoli
3 ounces turkey ham
1/3 cup fat-free evaporated milk
2 tablespoons all-purpose flour
32 ounces egg substitute
1/2 cup reduced-fat cheddar cheese
1 tablespoon fresh basil, fresh
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°F Coat a 2-quart square baking dish with nonstick cooking spray. Spread hash brown potatoes and broccoli evenly in bottom of prepared baking dish; top with turkey bacon or ham. Set aside.
  • In a medium bowl, gradually stir milk into flour. Stir in egg product, half of the cheese, the basil, black pepper, and salt. Pour egg mixture over vegetables.
  • Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 171.6, Fat 5.8, SaturatedFat 1.2, Cholesterol 12.3, Sodium 497.7, Carbohydrate 5.9, Fiber 0.5, Sugar 3.1, Protein 22.6

HASH BROWN EGG BAKE



Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

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