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You have to make this Breakfast Hashbrown Casserole Recipe! Warm, delicious, and perfect for that cold winter morning when you want a hearty breakfast!
Breakfast Hashbrown Casserole
I love having any meal in the fall/winter that contains potatoes. Ok, I’ll admit it. I love any meal at ANY time of year with potatoes. I love them for some reason. I also love cheese….and a good casserole recipe…
I 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 to get the best prices on them and enjoy dishes like this one all winter! I will grab about 50 pounds with my next co-op order because 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
This Breakfast Hashbrown Casserole recipe is perfect for those cold, windy fall days when you want a warm meal but don’t 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!
Why We Love This Hash Brown Casserole
This casserole is easy to make and frugal. It doesn’t contain expensive or unwanted ingredients such as egg, cream of chicken soup, corn flakes, or ritz crackers. You don’t have to use frozen hashbrowns either. I use fresh shredded potatoes.
This recipe can also be prepared in advance and baked later. See the instructions at the bottom of this post.
How to Serve Hashbrown Casserole
You can make this potato casserole for holidays like Easter, Thanksgiving, or Christmas…or you can just serve it on a Wednesday night! It can be made as a side dish or as a main dish or even taken to your next potluck.
If you are serving this as a side dish, it goes great with pork chops, steak, or another kind of hearty meat.
Ingredients in Cheesy Breakfast Hashbrown Casserole Recipe
- Potatoes. This recipe uses medium-sized potatoes that should be washed, peeled, and shredded. If your potatoes are larger or smaller, you may need to adjust. If you have frozen hash browns, you could use those instead.
- Cheddar Cheese. If you have a different cheese, that will work fine as well. Cheddar cheese gives the best flavor.
- Onion. This should be a yellow onion or sweet onion.
- Butter. You can use salted or unsalted butter.
- Potato Starch. You can use cornstarch or arrowroot powder if you don’t have potato starch.
- Milk. You can replace this with a milk alternative if you need to or you can replace with homemade chicken broth.
- Sausage. I use a ground sausage in this recipe but you could also use bacon, cubed ham, or even ground beef with good seasonings.
- Salt and Pepper. For added flavor. You could also add a little garlic powder.
- Sour Cream. To top it if desired!
Instructions for Making Cheesy Hashbrown Casserole
In a frying pan on the stovetop, cook 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 or a small casserole 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 to low and add the milk and starch. Ensure you continually stir at this post, so the milk doesn’t scald. Cook until the sauce starts to thicken.
Mix your shredded potato with the onion/milk sauce in a large bowl. Stir well, so it’s all mixed together. Pour the mixture over the top of the sausage layer into 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.
Want to Print this Hashbrown Casserole from scratch recipe for your Recipe Binder? Grab it below:
Hashbrown Breakfast Casserole Recipe
Easy from scratch casserole recipe that is very frugal!
- 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
- 1/2 pound Sausage
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.
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.
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.
Gluten Free Hashbrown Casserole
This recipe is naturally gluten free since it contains starch instead of flour. Always check all of your ingredients first to double check before making.
Dairy Free Hashbrown Casserole
This recipe can be made dairy free by replacing the milk with a milk alternative or chicken broth. Replacing the butter with a vegan buttery spread. And replacing the cheese with a dairy-free alternative.
Make Ahead Hashbrown Casserole
I love this Hashbrown Casserole Breakfast dish because you can prep it beforehand if needed. Either make it up the night before and place in your fridge until the following day and then bake, or prep it in the morning when you have time and enjoy it for supper later!
You can also freeze it to make later. Prepare the casserole in an aluminum foil pan. You can freeze it before or after baking.
–Find more Make Ahead Breakfasts perfect for busy morning and seasons!
Storing Hashbrown Casserole
Place any leftovers of the casserole in an airtight container in the refrigerator until you are ready to reheat and enjoy again. The casserole can be re-heated in the microwave or in an oven-safe pan in the oven.
We tend to eat this dish more for supper versus breakfast (I’m a fruit-for-breakfast kind of girl!), but it works either way perfectly. If you need to serve a larger crowd, simply double this recipe and bake in a 9×13 baking dish instead.
More Potato Recipes
- 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
- 47 Best Potato Dinner Recipes for Your Family
What is your favorite recipe to make for breakfast? Do you like making casseroles?
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This Breakfast Hashbrown Casserole Recipe was originally published on Little House Living in October 2013. It has been updated as of March 2023.