Hashbrown Ham Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 medium green bell pepper, chopped
02 -
1 medium yellow onion, chopped
03 -
1 (16-ounce) package of thawed frozen hash browns
04 -
8 large eggs
05 -
2 (8-ounce) ham steaks, diced into half-inch pieces
→ Dairy
06 -
3/4 cup sour cream
07 -
4 ounces shredded sharp pepper Jack cheese
08 -
2 ounces shredded sharp Cheddar
09 -
1 cup of whole milk
→ Seasonings and Oils
10 -
1 tablespoon vegetable oil
11 -
Cooking spray
12 -
2 teaspoons of kosher salt
13 -
1/2 teaspoon of black pepper
14 -
2 teaspoons of hot sauce
# Instructions:
01 -
Warm up your oven to 350°F and lightly coat a 9x13-inch pan with some cooking spray.
02 -
Pour oil into a nonstick skillet, warm over medium-high, and toss in ham, onion, and green bell pepper. Cook everything until the onion's clear and ham takes on a golden touch—about 10 minutes.
03 -
In a big bowl, combine the hash browns, pepper Jack cheese, 1 1/2 teaspoons of salt, and a quarter teaspoon of pepper. Even it out at the bottom of your prepared pan.
04 -
Take the baked ham and veggie mixture, and evenly spread it right on top of your hash brown layer.
05 -
Whisk your eggs with milk, sour cream, a couple teaspoons of hot sauce, and the rest of the salt and pepper. Pour this glossy mix over the ham layer and sprinkle the Cheddar on the top.
06 -
Cover pan with foil, bake 40 minutes, then uncover and cook another 20 minutes—or until the center has firmed up. Let it cool for 10 minutes before enjoying.
# Notes:
01 -
Prepare it a day ahead, and keep it cold until ready to bake.
02 -
Feeds a large group without fuss.
03 -
Easily warms up well if any's left the next day!