Hash Brown Casserole


  • 6 slices bacon
  • 2 lb. frozen hash browns
  • 2 tbsp. chopped chives (plus more for serving)
  • 8 eggs
  • 1/2 c. whole milk
  • 1 1/2 c. shredded Cheddar
  • kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 425 degrees F. Grease a 9-x-13” pan with nonstick cooking spray.
  2. Cook bacon in a large skillet over medium heat until crispy. Remove bacon but reserve about 2 tablespoons of bacon fat in the pan. Sauté hash browns in bacon fat until defrosted and beginning to turn golden. Remove from heat.
  3. Whisk together eggs and milk in a large bowl. Stir in potatoes and chives. Season with salt and pepper.
  4. Spread half of the potato mixture onto bottom of the pan. Sprinkle half of the cheese over the potatoes and crumble 3 slices of bacon on top. Repeat with another layer. Bake for 20-30 minutes until the eggs are cooked through and the cheese is melted and bubbly. Garnish with chives.

Recipe courtesy of Delish.

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