Can I use fresh potatoes instead of frozen hash browns?

Absolutely! If using fresh potatoes, shred them, place in a clean kitchen towel and squeeze out excess moisture. You may want to partially cook them in a skillet with a bit of oil before adding to the casserole to ensure they'll be fully cooked and crispy.

What can I substitute for half-and-half?

You have several options here. For a richer casserole, use heavy cream. For a lighter version, use whole milk or a combination of milk and cream. Even non-dairy milk works, though the texture will be slightly different.

Can I add vegetables to this casserole?

Definitely! Sautéed bell peppers, spinach, mushrooms, or tomatoes make excellent additions. Just make sure to cook vegetables with high water content beforehand to prevent a soggy casserole.

Why did my casserole turn out watery?

This usually happens when the hash browns weren't thawed and dried properly. Make sure to thoroughly thaw the potatoes and pat them dry before using. Also, some hams release more liquid during cooking, so using a leaner ham or pre-cooking it slightly can help.

Farmer's Breakfast Casserole Recipe

Description

Farmer’s Breakfast Casserole is a hearty and comforting dish that combines hash browns, cheese, ham, and eggs into a flavorful, crowd-pleasing breakfast or brunch recipe. It’s simple to prepare and perfect for making ahead.

Ingredients

Units Scale

- Main Ingredients
- 3 cups frozen hash browns, thawed
- 1 cup shredded Monterey Jack cheese
- 2 cups diced, cooked ham
- 1/4 cup green onions, chopped
- Egg Mixture
- 6 eggs
- 1 1/2 cups half-and-half
- 1 teaspoon salt
- 1/3 teaspoon black pepper

For Preparing the Dish

Nonstick cooking spray

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Instructions

Preheat the oven: Preheat the oven to 350℉. Coat the inside of a 9×13 baking dish with nonstick cooking spray and set it aside.
Layer the potato mixture: Arrange the thawed hash browns evenly on the bottom of the prepared dish. Sprinkle the shredded Monterey Jack cheese, diced ham, and chopped green onions over the potatoes.
Prepare the egg mixture: In a medium-sized bowl, combine the eggs, half-and-half, salt, and pepper. Whisk the ingredients until well combined.
Assemble the casserole: Slowly pour the egg mixture over the potato mixture in the casserole dish, ensuring even coverage.
Bake the casserole: Bake in the preheated oven for 40 to 45 minutes, or until the top is browned and a knife inserted in the center comes out clean. Remove from the oven and let the casserole rest for 5 to 10 minutes before serving.

Notes

If desired, the casserole can be assembled the night before to save time in the morning.
When assembling the night before, remove the casserole from the fridge 30 minutes prior to baking to allow it to come to room temperature.
Feel free to customize the casserole by adding other vegetables like bell peppers or mushrooms.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 1g
Sodium: 550mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 15g
Cholesterol: 150mg