Hashbrown Breakfast Casserole With a Crisp Bottom Layer

Ingredients

• 6 cups thawed shredded hashbrowns, squeezed dry (720 g)
• 1 cup whole milk (240 g)
• 1 cup shredded sharp cheddar (115 g)
• 10 large eggs (500 g)
• 1 medium red bell pepper, finely diced (150 g)
• 1 teaspoon smoked paprika (3 g)
• 4 scallions, thinly sliced (60 g)
• 1 1/2 teaspoons fine salt, divided (9 g)
• 3 tablespoons olive oil, divided (42 g)
• 8 ounces cooked breakfast sausage, crumbled (225 g)

Instructions

1. Prepare. Heat the oven to 425°F (220°C). Wrap thawed hashbrowns in a clean towel and squeeze firmly until no more water releases. Toss with 28 g oil, paprika, and 5 g salt. Press into the greased dish in a thin, firmly packed layer, reaching every corner and pushing a small rim up the sides.
2. Assemble. Bake the potato base for 25 minutes, until the exposed edges are dark gold and the center strands begin to color. Lower the oven to 350°F (175°C). Scatter cooked sausage, bell pepper, scallions, and cheddar evenly over the crust. Whisk eggs, milk, remaining salt, and pepper, then pour slowly so the toppings stay distributed.
3. Bake. Return the dish to the oven for 25 to 30 minutes. The center should be set with only a slight wobble when the pan is nudged; the edges will look firmer and lightly puffed. Slide a thin spatula down one side to confirm the potato edge remains browned rather than wet before removing the casserole.
4. Finish. Let the casserole settle briefly before cutting 8 squares. Saw lightly through the crisp potato base with a serrated knife, then use a thin metal spatula to lift each serving intact. Scatter reserved scallion greens on top. Keep sauces at the table so the hashbrown layer reaches the plate before anything can soften it.

Notes

• Dry potatoes are essential: squeeze thawed shreds thoroughly, coat them with oil, and prebake until the center begins browning. Cook wet vegetables separately. Cut with a serrated knife and lift with a thin spatula.
• Refrigerate for up to 4 days. Reheat one portion for 60 seconds, then check before adding short bursts.

Nutrition Facts