Breakfast Hashbrown Casserole

You have to make this Breakfast Hashbrown Casserole Recipe! Warm, delicious, and perfect for that cold winter morning when you want a hearty breakfast!

You have to make this Breakfast Hashbrown Casserole Recipe! Warm, delicious, and perfect for that cold winter morning when you want a hearty breakfast! #glutenfreebreakfastcasserole #hashbrowncasserole #breakfastcasserole #fromscratch #glutenfree #breakfastrecipes #makeaheadmeals

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 good 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.

—Stock up now on potatoes and store them all winter long with this DIY Cold Storage and Frugal Root Cellar Ideas 

breakfast hashbrown casserole

This Breakfast Hashbrown Casserole 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 that I generally keep on hand, so making it is really simple!

Cheesy Breakfast Hashbrown Casserole Recipe

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 the sausage in the bottom of a non-greased 8×8 baking dish.

In the same frying pan, fry the onion in 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 thicken.

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

breakfast hashbrown casserole

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

Want to Print this Hashbrown Casserole from scratch recipe? Grab it below:

Hashbrown Breakfast Casserole Recipe

Ingredients

  • 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

Instructions

  1. In a frying pan on the stovetop, cook up the sausage (I use my homemade sausage patties!) until cooked through. Place the sausage in the bottom of a non-greased 8x8 baking dish.
  2. In the same frying pan, fry the onion in the butter. (Cooking it in the same pan will help is soak up the sausage leftovers and give it even more flavor.)
  3. 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 thicken.
  4. In a large bowl, mix your shredded potato with the onion/milk sauce. Stir well so it's all mixed together.
  5. Pour the mixture over the top of the sausage layer in the baking dish.
  6. Finally, sprinkle your dish with shredded cheddar cheese.
  7. Bake at 400 degrees for 30 - 40 minutes until the Breakfast Hashbrown Casserole is bubbly and slightly brown on the top.

One thing I love about this Hashbrown Casserole Breakfast 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!

–Find more Make Ahead Breakfasts perfect for busy morning and seasons!

We tend to eat 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 9×13 baking dish instead.

Do you love potatoes as much as I do? Here are a few other yummy recipes you might enjoy:

Potatoes, Green Beans, and Chicken Sheet Pan Supper
Old Fashioned Scalloped Potatoes
Canning Potatoes
How to Cook Home Canned Potatoes
How to Cook Scalloped Potatoes in the Slow Cooker
Olive Oil Oven Baked Potatoes
Make Ahead Mashed Potatoes
Homesteadin’ Tater Salad

 What is your favorite recipe to make for breakfast? Do you like making casseroles?

merissabio

This Breakfast Hashbrown Casserole Recipe was originally published on Little House Living in October 2013. It has been updated as of October 2019.

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20 Comments

  1. This looks delicious! I have been looking for hashbrown casserole recipes that do not have cream of chicken soup as an ingredient! Thanks 🙂

  2. 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?

  3. 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 🙂

  4. 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! 🙂 I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays.

  5. 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

  6. 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!

  7. 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? 😀

  8. 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! 🙂

  9. 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.

  10. 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!!!