This Ham and Cheese Hashbrown Casserole leans into classic comfort in the best way. Instead of fussing with peeling and shredding potatoes, you start with frozen hashbrowns, then fold in diced ham and plenty of shredded cheese. A simple egg and dairy mixture gets whisked together and poured over the top, so as the casserole bakes, it sets into a soft, custardy center with crispy bits of potato around the edges. The result is a hearty, sliceable bake that eats like a full breakfast plate in every bite. It has the familiar flavor of cheesy hashbrowns from a diner, upgraded with ham and enough protein to keep everyone full for hours.
Equipment
- 9×13‑inch baking dish
- Large mixing bowl
- Medium mixing bowl or large measuring jug
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Foil for covering while baking
Ingredients
- 1 bag (26–30 ounces) frozen shredded hashbrowns, thawed and patted dry
- 2 cups diced cooked ham (leftover ham, ham steak, or thick‑cut deli ham)
- 2½ cups shredded cheddar or Colby Jack cheese, divided
- 8 large eggs
- 1½ cups milk or half‑and‑half
- ⅓ cup melted butter (slightly cooled)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon smoked paprika (optional, for a subtle smoky note)
- ¼ cup sliced green onions or chives, plus extra for garnish
Preparing the Hashbrowns and Ham
The foundation of this casserole is the potato layer, so taking a few minutes to prep the hashbrowns properly makes a noticeable difference. Frozen shredded hashbrowns are incredibly convenient, but if they go straight into the dish icy and wet, they can release extra moisture and make the casserole feel heavy instead of pleasantly crisp at the edges.ù
Thaw the bag of hashbrowns completely in the refrigerator or at room temperature, then spread them on a clean kitchen towel or layers of paper towels and gently press to remove excess moisture. They don’t need to be bone dry, but they should not be dripping wet.
Once the hashbrowns are thawed and blotted, transfer them to a large mixing bowl. Add the diced ham directly over the potatoes. The size of your ham cubes is up to you, but small, bite‑size pieces distribute more evenly so every scoop of casserole gets a little bit of everything.
Fold in 2 cups of the shredded cheese, reserving the remaining ½ cup for the top. Sprinkle in the sliced green onions or chives at this stage as well, which adds a nice pop of fresh flavor that cuts through the richness without turning this into an “onion casserole.” Gently toss everything together until the ham and cheese are well mixed throughout the potatoes.
Before you add the wet ingredients, lightly grease your 9×13‑inch baking dish with a bit of butter or nonstick spray. You want to make sure the potatoes don’t stick, especially around the edges where they’ll crisp up.
Pour the hashbrown‑ham‑cheese mixture into the prepared dish and spread it into an even layer, pressing it gently into the corners and smoothing the top. This will be the base that the egg mixture seeps into as it bakes, binding everything into an easy‑to‑slice casserole.
Mixing the Egg and Dairy Base
The next step is whisking together a simple egg and dairy mixture that will soak into the potatoes and ham and bake into a soft, custardy center. In a medium mixing bowl or large measuring jug, crack in the eggs and add the milk or half‑and‑half.
Whisk until the yolks and whites are completely combined and the mixture looks smooth and uniform. The choice between milk and half‑and‑half depends on how rich you want the casserole: milk will keep it a little lighter, while half‑and‑half gives it a more luxurious texture without going over the top.
Once the eggs and milk are fully blended, slowly drizzle in the melted, slightly cooled butter while whisking. This step helps emulsify the butter into the eggs instead of letting it float on top, and it adds that buttery flavor that makes hashbrown casseroles feel extra special.
Season the mixture with salt, black pepper, garlic powder, onion powder, and smoked paprika if you’re using it. The potatoes and eggs are fairly mild on their own, so don’t be shy with the seasoning here—this is where most of the flavor comes from. Whisk again until all the spices are evenly distributed and there are no clumps.
With the baking dish of hashbrowns, ham, and cheese waiting, pour the egg mixture evenly over the top. Work slowly and aim to cover the entire surface, letting the liquid seep down through the potatoes.
You can use a spatula or the back of a spoon to gently press the hashbrown mixture down into the liquid, helping it soak up the eggs and milk instead of leaving dry pockets. You should see the level of the egg mixture come up around the potatoes, but not so high that it looks like soup; the casserole will firm up as it bakes.
Assembling and Baking
Once the egg mixture has fully saturated the potato and ham layer, it’s time to finish assembling. Sprinkle the remaining ½ cup of shredded cheese evenly over the top.
This will form a gooey, browned layer that both looks inviting and locks in some moisture. If you like an extra cheesy top, you can bump this up to a full cup; just understand that a heavier cheese layer may take a couple of extra minutes to brown nicely in the oven.
At this point, you can either bake right away or cover the casserole tightly with foil and refrigerate it for several hours or overnight.
Chilling overnight not only makes this the perfect make‑ahead brunch dish, it also gives the potatoes more time to soak up the egg mixture, which can help the casserole bake more evenly. If you bake from cold, you’ll simply need to add a little extra time in the oven to make sure the center sets fully.
When you’re ready to bake, preheat your oven to 350°F (175°C). If the casserole has been in the fridge, take it out while the oven heats so it isn’t going straight from very cold to very hot.
Cover the dish loosely with foil and place it on the middle rack. Bake for about 35–40 minutes covered, which gives the eggs time to set gently without over‑browning the top.
After that initial covered bake, remove the foil and continue baking for another 15–20 minutes. During this uncovered time, the top cheese layer will melt, bubble, and take on a pretty golden color, and the edges of the hashbrowns will crisp slightly against the sides of the pan.
The casserole is done when the center is set—no obvious liquid sloshing when you jiggle the dish—and the top is nicely browned. If you’d like an even deeper golden crust, you can switch the oven to broil for the last minute or two, watching closely so the cheese doesn’t burn.
Resting and Serving
When the casserole comes out of the oven, it will be extremely hot and still a bit wobbly in the center. Letting it rest on the counter for about 10 minutes helps it firm up just enough that you can cut neat squares or rectangles that hold together.
During this rest, the eggs finish setting, the cheese cools slightly, and the juices redistribute, which all work together to give you clean slices instead of a runny, molten center.
Just before serving, scatter a handful of fresh sliced green onions or chives over the top. That little touch of green adds visual appeal and a subtle fresh onion flavor that balances the richness of the ham, cheese, and potatoes.
To serve, use a sharp knife to cut the casserole into portions and a spatula to lift them out. Each piece should reveal layers of golden cheese, soft and creamy hashbrowns, and plenty of ham tucked throughout.
This casserole really does function as a full breakfast in one pan, but it also leaves room for fun sides. For brunch, it pairs beautifully with a simple fruit salad or fresh berries to add sweetness and contrast.
If you’re serving it for breakfast‑for‑dinner, a crisp green salad or some roasted vegetables give you a bit of freshness alongside all that cozy comfort. It also plays well on a larger spread with other brunch staples like bacon, sausage, or pastries, because it brings both starch and protein to the table.
Tips and Variations
There are a lot of small ways to customize this casserole without changing its core character. If you like your hashbrowns with extra crispy edges, you can par‑bake the potatoes in the greased dish for 10–15 minutes with just a bit of melted butter before adding the ham, cheese, and egg mixture.
This gives the bottom layer a head start on browning and adds a slight crunch under the creamy interior. You can also use a mix of shredded hashbrowns and small diced hashbrown potatoes for a bit more texture.
Cheese is another easy place to play. Sharp cheddar gives a bold, classic breakfast casserole flavor, while Colby Jack or a cheddar blend melts especially smoothly.
If you want to lean a little more into brunch sophistication, you can swap a portion of the cheddar for Swiss or Gruyère, which pair beautifully with ham. Just avoid very dry cheeses that don’t melt well, since the gooey texture is a big part of what makes this dish so satisfying.
If you’d like to add more vegetables, there are several options that fit right in. Bell peppers and onions can be sautéed briefly in a bit of butter and stirred into the hashbrown mixture with the ham and cheese. A handful of thawed, well‑drained spinach or some finely chopped broccoli florets can also be mixed in for extra color and nutrition.
Just make sure any vegetable you add is not overly wet; extra moisture can make the casserole feel heavy and may lengthen the baking time.
Seasoning is very forgiving here. The garlic powder, onion powder, salt, and pepper give you a solid base, but you can also add dried herbs like thyme or parsley for a subtle twist. A pinch of smoked paprika adds a hint of smokiness that plays well with ham, and a few dashes of hot sauce whisked into the egg mixture can give the casserole gentle warmth without making it truly spicy.
If you want a more pronounced kick, shredded Pepper Jack or a bit of finely diced jalapeño folded into the ham and potatoes will do the trick.
Storage and Reheating
Ham and Cheese Hashbrown Casserole stores and reheats very well, which makes it a smart choice for meal prep or using leftovers. Once the casserole has cooled to room temperature, cover the dish tightly with foil or transfer individual portions to airtight containers. In the refrigerator, it will keep for about three to four days.
To reheat a single serving, the microwave is quick and convenient: place a square on a microwave‑safe plate and heat in short bursts until warmed through. The eggs and potatoes should stay soft, and the cheese will melt again.
If you are reheating a larger portion or the whole dish, the oven is the better option. Cover the casserole with foil and warm it at around 325°F (165°C) until the center is hot.
Removing the foil for the last few minutes can help re‑crisp the top slightly. You can also add a light sprinkle of fresh cheese over the top before reheating if you’d like to refresh that melty layer.
This casserole also freezes nicely. For best results, bake it completely, allow it to cool fully, then cut it into portions and wrap them individually or place them in a freezer‑safe container. When you’re ready to eat, thaw overnight in the refrigerator, then reheat gently in the microwave or oven until hot. The texture of the potatoes and eggs holds up surprisingly well, and the flavors remain just as cozy and satisfying the second time around.
