Breakfast Hashbrown Casserole

by Merissa on October 14, 2013

in Recipes

Breakfast Hashbrown Casserole - Little House Living

Breakfast Hashbrown Casserole

I love having any meal in the fall/winter the contains potatoes. Ok, I'll admit it. I love any meal ANY time of year that has potatoes in it. I just love them for some reason.

I also love cheese....and a good casserole recipe...I think I just really love this recipe for Breakfast Hashbrown Casserole, it's such a combo of things that we love! Plus it's pretty inexpensive since it contains basic ingredients. Make sure to stock up on potatoes in October/November so you can get the best prices on them and enjoy dishes like this one all winter long! I'm going to grab about 50 pounds with my next co-op order because I know they will only be around $0.50 per pound, which is a great deal for organic potatoes. Then I plan on storing them in cold storage for the winter in our "dungeon basement" of the farmhouse.

breakfast hashbrown casserole

This recipe is perfect for those cold windy fall days when you want a warm meal but don't really want to do much to get it on the table. Plus it takes very few ingredients, one's that I generally keep on hand, so making it is really simple!

Cheesy Breakfast Hashbrown Casserole.

What You Need:

  • 6 medium potatoes, washed, peeled, and shredded
  • 1 cup cheddar cheese
  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon potato starch (you can use corn starch or arrowroot)
  • 1 cup milk
  • About 1/2 pound sausage
  • salt

In a frying pan on the stovetop, cook up the sausage (I use my homemade sausage patties!) until cooked through. Place in the bottom of a non-greased 8x8 baking dish.

In the same frying pan, fry the onion with the butter. (Cooking it in the same pan will help is soak up the sausage leftovers and give it even more flavor) When the onion turns transparent, turn the burner down to low and add in the milk and starch. Make sure you are continually stirring at this post so the milk doesn't scald. Cook until the sauce starts to get thick.

In a large bowl, mix your shredded potato with the onion/milk sauce. Stir so it's all mixed together. Pour the mixture over the top of the sausage layer in the baking dish.

Finally, sprinkle your dish with shredded cheddar cheese. Bake at 400 degrees for 30 - 40 minutes until the Breakfast Hashbrown Casserole is bubbly and slightly brown on the top.

breakfast hashbrown casserole

One thing I love about this dish is that you can prep it ahead of time if needed. Either make it up the night before and place in your fridge until the next morning and then bake, or prep it in the morning when you have time and enjoy it for supper later! We tend to like this dish more for supper versus breakfast (I'm a fruit for breakfast kind of girl!), but it works perfect either way. If you need to serve a larger crowd, simply double this recipe and bake in a 9x13 baking dish instead.

Scroll down to the bottom of this page for the printable version of this recipe.

breakfast hashbrown casserole

Breakfast Hashbrown Casserole
Recipe Type: Breakfast
Author: Merissa
Prep time:
Cook time:
Total time:
Serves: 4
Easy, simple breakfast or supper dish that you can prep ahead of time.
  • 6 medium potatoes, peeled, and shredded
  • 1 cup shredded cheddar cheese
  • 1 medium onion
  • 1 cup milk
  • 1 tablespoon starch
  • salt
  • 1/2 pound sausage
  1. Brown the sausage. Place in bottom of 8x8 baking dish.
  2. In the same frying pan (don't clean it), fry the onion and butter.
  3. Once translucent, lower the heat and add in the milk and starch.
  4. Stir constantly until thickened.
  5. Mix the onion/milk mixture with the shredded potatoes. Pour on top of the sausage.
  6. Top with cheese.
  7. Bake at 400 degrees for 30 to 40 minutes.

[ois skin="Breakfast Recipe (Recipes)"]
What is your favorite recipe to make for breakfast? Do you like making casseroles?


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6:00 am

{ 20 comments… read them below or add one }

1 Loren October 14, 2013 at 9:35 am

This looks delicious! I have been looking for hashbrown casserole recipes that do not have cream of chicken soup as an ingredient! Thanks πŸ™‚


2 Merissa October 14, 2013 at 1:15 pm

I hope you enjoy it!


3 Sandy October 14, 2013 at 1:11 pm

Question what kind of cream are you talking for the biscuits. We live on a farm but we don’t have livestock any more. Are you talking heavy cream or light cream for the grocery . Will it work?


4 Merissa October 14, 2013 at 1:13 pm

Either will work in this recipe.


5 Bonnie October 14, 2013 at 7:45 pm

Is it 5 or 6 potatoes? The recipe at the top says 6, but the printable one at the bottom says 5. Thanks.


6 Merissa October 14, 2013 at 8:07 pm

Should be 6, I’ll go change that one.


7 Life Breath Present October 17, 2013 at 6:22 pm

This looks and sounds amazing! I love love cheese and anything casserole with tons of cheese just makes my mouth water. I will have to remember to try this out sometime soon πŸ™‚


8 haley October 25, 2013 at 1:39 am

I don’t know, it just seems odd that it wouldn’t have eggs…?


9 Merissa October 25, 2013 at 6:48 am

You could probably add some if you really wanted. This recipe just doesn’t include them.


10 Nicky @ Pink Recipe Box November 3, 2013 at 11:58 pm

I love breakfast casseroles and this sounds just like my perfect dish. I’m pinning and saving for a special occasion. Thanks for sharing with everyone! πŸ™‚ I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays.


11 Mommy on Demand November 5, 2013 at 10:25 am

Looks amazing! This is my kind of meal! Would love for you to come over and share at my linky party


12 Erin @ Making Memories November 5, 2013 at 3:26 pm

This looks absolutely wonderful!!!


13 Miz Helen November 8, 2013 at 2:44 pm

This is a great breakfast casserole that we just love! Hope you are having a great day and thank you so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen


14 Debbie February 16, 2014 at 11:58 am

If I use the 2 lbs. frozen potatoes I use for cheesy potatoes, would I need to double the recipe? Not sure about how much the 6 potatoes would weigh.

BTW, I love your ideas!


15 Merissa February 16, 2014 at 12:00 pm

I think that would be roughly the same amount as the 6 potatoes so you should be able to make the recipe as it is.


16 Eeva February 17, 2014 at 3:26 am

This sounds yammy. But I’d do it for dinner instead breakfast – in here we never eat casselores in the mornigs. Or am I missing something because lack of English? πŸ˜€


17 Lisa May 25, 2014 at 7:29 pm

Looks yummy!!! I can’t wait to try it.


18 Katy June 8, 2014 at 12:24 am

Just put this together to bake in the morning. Looks great so far. Just one thing…the bottom recipe…it doesn’t have the butter listed in the ingredients! πŸ™‚


19 Debbie February 8, 2015 at 5:36 pm

Even better to make home made hash browns. I bought 40 lbs of potatoes for maybe $1.48 for 10lbs. So canned thirty lbs and made hash browns with the last 10 lb bag.


20 Denise March 16, 2015 at 7:48 am

I make an even simpler breakfast casserole and take advantage of our farm fresh eggs when they are in abundance (like right now!) I cook one pound of sausage (drain well), stir in 12 eggs and a bag of frozen hashbrowns, pour in a glass 9 x 13, top with cheddar cheese and bake for about 45 minutes (until cooked all the way through). Delicious!!!


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