Ham & Hashbrown Casserole

We still have some leftover ham from Christmas and it’s getting close to it’s lasts days so I figured it was time to make more than just sandwiches with it. Enter a yummy, cheesy, ham and hash brown casserole that is easy to make and will make you feel like a boss making a homemade breakfast for your family. (maybe this is a norm for you, but it certainly is not in our house) . I love using leftovers in a less obvious way so rather than kids feeling like we’re eating ham, AGAIN, I sneak it into dishes like this. Also, this dish is super easy to make the night before and cover in the fridge over night. Then in the morning you can add the topping while your oven heats up and then stick it in to cook while everyone gets ready for the day and by the time they come downstairs dressed you’ll have breakfast ready to serve.

Click the link above for the printable version of the recipe. Continue to scroll to watch me in action, I promise it’s short.

Spray your 9×13 pan. Dump your potatoes, diced ham, bell pepper and cheese into the dish and stir to combine. (note: I am using a foil dish because…well I like as few dishes to clean after as possible but if you are using a glass dish it may not be as deep so you may need to mix the hashbrown mixture in a large bowl before dumping in the casserole dish)


In a separate bowl combine your eggs, water, onion powder, smoke paprika, salt and pepper and beat them real good. Stir in your can of green chiles and then pour over your hashbrown mix.

This is what it looks like after you mix it all together. I realized after I made this that it would be yummy with some crunch added to it. Think funeral potatoes meets breakfast casserole. So, I added a step to the printable version of the recipe. Melt 1/4 cup butter in a small mixing bowl, add 2 cups of Cornflakes and mix well, you want to make sure its covered in butter as to prevent burning. Sprinkle on top of your casserole and bake, uncovered, for 15-20 minutes at 375


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