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Simple Ham and Hashbrown Casserole

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I have a secret to tell you about why I keep sharing varieties of recipes like this Simple Ham and Hashbrown Casserole.

The secret? I found an awesome and healthy option for purchasing frozen hashbrowns at the store, and this discovery has my freezer stocked with a lovely convenience item that is still real food.

I used to always make my own hashbrowns, which truly was wonderful and definitely saved us money. I made them during a season in my life that I was home more and had more time (or at least used more time) for making most of our food from scratch.

As our kids grew older and became involved in more activities, then as God began to show us more about what He meant when He said, “Love me. Love your neighbor,” and as God has introduced more and more people into our lives to love including foster kids – well, I simply choose not to use my time making homemade hashbrowns anymore.

Do I compromise and use frozen hashbrowns from the store that have lots of added ingredients in them? (Seriously, read the labels on frozen hashbrowns. What is that stuff?) Nope. I discovered Mr. Dell’s frozen hashbrowns which contains one ingredient: Potatoes.

I stock my freezer with them, both the shredded and the cubed varieties. Now I can make Hashbrown Casseroles super quickly while still feeding my family real, nourishing food.

So there you go. Laura doesn’t make homemade hashbrowns any more. She has discovered hashbrown freedom. :)

So here’s the latest, and probably our favorite of all hashbrown casseroles. I typically use leftover ham for this, which is also fast and easy. I’ve written out an oven baking option as well as a crock pot option so you can make this in whatever way that works best for you!

Simple Ham and Hashbrown Casserole

Simple Ham and Hashbrown Casserole
 
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Serves: 6-8
Ingredients
  • 3 cups ham cut into bite-sized pieces
  • 3 cups sour cream
  • 3 Tablespoons dried minced onion
  • Sea salt and pepper to taste
  • 1 (28 ounce) bag of frozen shredded hashbrowns
  • 2 cups shredded cheddar or Colby jack cheese
Instructions
  1. In a large bowl, stir together ham, shredded cheese, sour cream, onion, and salt and pepper.
  2. Fold in frozen hashbrowns until all ingredients are well combined.
  3. Spread mixture into a 9x13 inch baking dish or into a large crock pot.
  4. Sprinkle with shredded cheese.
  5. Oven Baking: Bake uncovered in a 350° oven for 45-60 minutes or until casserole is lightly browned and bubbly.
  6. Crock Pot Method: Cook on low for 6 hours or on hi for 3 hours.

 

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Simple Cheeseburger Hashbrown Cups (or Casserole)

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Sometimes I experiment with recipe ideas and they turn out to be big flops. You don’t know about these because they don’t get shared here, for all the obvious, not-so-tasty reasons. This Simple Cheeseburger Hashbrown Cup or Casserole recipe got rave reviews at our house, making it definitely blog worthy. How can cooking real food continue to get easier??!

Have I mentioned that I discovered Mr. Dells Frozen Hashbrowns at the grocery store and declare them to be a fabulous option? They contain one ingredient: Potatoes. Other frozen hashbrowns at the store have a slew of ingredients listed that I can’t pronounce. So either make your own frozen hashbrowns or see if you can find a brand like Mr. Dells that includes plain ol’ potatoes. I try to have big bags of these on hand at all times now as they are super convenient!

To make this recipe, simply brown meat and stir in the remaining ingredients. Spread mixture into a casserole dish (easy!!) or scoop the mixture into muffin tins (still easy but one more step). Bake and serve. Enjoy the deliciousness!

Simple Cheeseburger Hashbrown Cups or Casserole

Simple Cheeseburger Hashbrown Cups or Casserole
 
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Serves: 24 cups or 6-8 servings
Ingredients
  • 1 pound ground beef, lamb, or turkey
  • 15-ounces frozen shredded hashbrowns
  • ½ - 1 cup ketchup (depending on how much your family likes ketchup)
  • 3 eggs
  • 3 Tablespoons dried minced onion
  • 2 cups shredded cheese (we like Colby jack or pepper jack best, but any variety will work!)
  • Sea salt and pepper to taste
Instructions
  1. Brown meat in a skillet until no longer pink.
  2. Mix cooked meat and remaining ingredients together in a bowl until well combined.
  3. For Cups: Scoop mixture into prepared muffin tins (I find that it works best to melt a bit of oil in each tin so that the baked nests pop right out!) Bake in a 400 degree oven for 30 minutes or until golden brown.
  4. For Casserole: Spread mixture into a 9x13 inch baking dish. Bake uncovered in a 350 degree oven for 45 minutes or until golden brown.

Freezer Friendly!

Make this recipe into a casserole, cover, and freeze. When you’re ready to bake it, take it from the freezer, cover it with foil and slide it into a cold oven. Bake at 250 degrees for 2.5 hours or until bubbly.

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Simple Hashbrown and Egg Nests (on a Simple Budget)

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I first made these Simple Hashbrown and Egg Nests on a Saturday morning in which we had no plans. No plans. None. I didn’t actually know what to do with myself.

hashbrown cups11

So I did something unwise and I drove myself to Wal-Mart. I know better. Going to Wal-Mart on a Saturday is a very bad idea. This is because everyone from the entire town and every surrounding town is there, making it one big party in which navigating through grocery aisles becomes an Olympic sport.

There are tight squeezes and dozens of “excuse me’s” and by the time I finally make it over to the frozen hashbrowns, the brand I’m hoping for is out of stock. Because, of course.

During this shopping endeavor while breaking into a sweat and attempting not to crash into fellow shoppers at Aisle 9, my biggest goal is to keep a smile on my face. “Shine for Jesus, Laura!” I tell myself. “What would Jesus do?” I ask myself.

Well, Jesus probably wouldn’t have gone to Wal-Mart on a Saturday, because of His ultimate wisdom.

When I finally got home from the store that day, I could think of nothing I would love more than to make a huge feast for my family because after all, my morning had been so laid back and relaxed so far. Thank goodness for the ease of recipes like this one for Simple Hashbrown and Egg Nests. They made their way into the oven very quickly and I think it goes without saying that after my taxing morning, I was ready to sit down with my family and eat a second breakfast.

hashbrown cups22

These Simple Hashbrown and Egg Nests are incredibly tasty and would make a wonderful dish to serve at dinnertime. That’s why I’m qualifying it for a Simple Meals on a Simple Budget recipe. Making these quickly in the evening and serving them with salad, veggies, and fruit will make a great dinner!

Oh. But don’t go to the store at 5:00 pm on a weeknight to get these ingredients for your dinner because in my experience, that time is worse than a Saturday morning at the store and I think we all know how I feel about that.

Simple Hashbrown and Egg Nests

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Simple Hashbrown and Egg Nests (on a Simple Budget)
 
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Serves: 12
Ingredients
  • 15-ounces frozen shredded hashbrowns
  • 8 eggs
  • 2 Tablespoons dried minced onion
  • 1 cup shredded cheese (we like Colby jack or pepper jack best, but any variety will work!)
  • Sea salt and pepper to taste
Instructions
  1. Mix ingredients together in a bowl until well combined.
  2. Scoop mixture into prepared muffin tins (I find that it works best to melt a bit of oil in each tin so that the baked nests pop right out!)
  3. Bake in a 400 degree oven for 30 minutes or until golden brown.

Simple Hashbrown and Egg Cups

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Simple Recipes on a Simple Budget

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Simple Hashbrown Casserole (Instructions for Instant Pot, Crock Pot, or Oven!)

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Hooray! Simple Hashbrown Casserole is my first (of many?!) Instant Pot recipes to share. But guess what else?

instant pot hashbrown casserole2

I’m well aware that not everyone has an Instant Pot, so I’m also providing instructions for baking this in an oven. Not only that, because there are times we might need a slower cooking option (like, if we need to get dinner started, then head out to ball games, then come home to a cooked meal) – so I’m also including Crock Pot cooking instructions!

As best I can, I will provide all these options each (or most of the) time I share an Instant Pot recipe. Here’s a quick glance at cooking times for this Simple Hashbrown Casserole so you can make your best plan on the day you make this.

Cook Time Options for Simple Hashbrown Casserole

Instant Pot: 15 minutes
Oven: 1 hour
Crock Pot: 3-6 hours, depending on low or hi setting

instant pot hashbrown casserole

You need just five ingredients to make this recipe! One of the ingredients is this Homemade Ranch Dressing Mix, which I love to have on hand at all times. Another ingredient is cooked meat. This time I made hamburger meat in my Instant Pot and I can’t wait to tell you about it! This is the easiest meat-cooking method there is – and possibly my “if you get an Instant Pot for no other reason, this is it!” shout out. I’ll share about this meat-cooking method soon!

You might remember a variation of this new simple recipe: Bacon Ranch Hashbrown Casserole. You can most certainly make that recipe in your Instant Pot or Crock Pot following these instructions! And if you don’t love the “ranch” flavor this calls for, simply sub it out for any spices you like! Truly this recipe is most forgiving, and allows you to make it with any meat you prefer or have on hand, so you can create it to your family’s taste!

And then there’s the variety of cooking methods that allow you to make this no matter how busy your day, so I think we can all agree that this recipe wins the “Cooks Choice Award!”

Simple Hashbrown Casserole

Simple Hashbrown Casserole (Instructions for Instant Pot, Crock Pot, or Oven!)
 
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Author:
Serves: 6-8
Ingredients
  • 1 pound cooked meat (hamburger, ham, bacon, sausage, or any of your choosing!)
  • 2 cups shredded cheddar or Colby jack cheese
  • 3 cups sour cream
  • 3 Tablespoons Ranch Dressing Mix
  • 1 bag of frozen shredded hashbrowns
Instructions
  1. In a large bowl, stir together cooked meat, shredded cheese, sour cream, and ranch dressing mix.
  2. Fold in frozen hashbrowns until all ingredients are well combined.
  3. Instant Pot Method: Add ½ cup water to the bottom of the Instant Pot before adding remaining ingredients. Cook for 15 minutes on manual mode, hi pressure.
  4. Oven Baking: Bake uncovered in a 350° oven for 45-60 minutes or until casserole is lightly browned and bubbly.
  5. Crock Pot Method: Cook on low for 6 hours or on hi for 3 hours.

Simple Hashbrown Casserole (for Instant Pot, Crock Pot, or Oven)

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Simple Egg and Cheese Hashbrown Waffles

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When it comes to kitchen appliances, I’m sure most of us would agree that we don’t want any gadgets that only serve one purpose. Never shall I own a Quesadilla Maker or a Hot Dog Toaster (yes, that is a real thing).

But a waffle iron? Sure, we can assume they only make waffles and therefore wonder if they are worth the purchase because of the single job they perform. But guess what? I’ve been on a “what else can I make in my waffle iron?” kick lately, and I’m here to share some delightful waffle iron hacks!

The Waffle Iron: Good for so much more than just making waffles. Check it out…

eggs and cheese hashbrown waffles2

It looks like a regular waffle. But it’s eggs, cheese, and hashbrowns, and it’s ridiculously good.

Why Waffle Iron Experiments?

Perhaps it’s the ease of making food in a waffle iron, the fact that I can easily offer a “made to order” option for picky eaters, and that I can make as many “waffles” that we need as we need them. Using a waffle iron instead of an oven on a hot day is also a huge perk because it doesn’t heat up the house!

And the best part: it’s fun. Somehow making food in the shape of a waffle is more fun than making food in the shape of normal.

Earlier this week I shared how you can make Waffle Omelets (otherwise known as Womelets). Later I will show you how you can make Waffle Muffins (perhaps we will call them Wuffins, though we hesitate to get carried away). And who knows what else this summer will bring as we avoid turning on the oven and test our waffle iron to the limits.

Today, I show you how to make Egg and Cheese Hashbrown Waffles. These are hearty and filling, naturally gluten/grain free, can be adapted for each family member’s preferences, and are fun to serve. The only difference is that there is no obvious way to cleverly rename these because saying Washbrowns is just weird.

Simple Egg and Cheese Hashbrown Waffles

Simple Egg and Cheese Hashbrown Waffles
 
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Serves: 6-8
Ingredients
  • 6 eggs
  • 1½ pounds frozen hashbrowns (or freshly made, see link below)
  • 2 cups shredded cheese
  • Sea salt and pepper to taste
  • Add in options: chopped meat, chopped veggies such as onions, pepper, mushrooms, or asparagus
Instructions
  1. Whisk eggs and stir in all other ingredients.
  2. (For picky eaters, leave the add-in options separate to add to each waffle individually.)
  3. Scoop ½-3/4 cup of egg/hashbrown mixture into waffle iron.
  4. Top with add-ins.
  5. Close waffle iron and cook for 3-5 minutes until brown and crispy.
  6. Serve as is or with hot sauce if desired.

Want to make your own hashbrowns to keep in the freezer? Learn an easy method here!

Simple Egg and Cheese Hashbrown Waffles

Recipes for your Waffle Iron

Have any ideas for me? What creative ways have you found to use your waffle iron?

If you haven’t picked up your copy of The Prayer Mugs we’d love for you to get this 96-page parenting prayer packet full of lessons, stories, encouragement, printables, scripture, study guides, and prayer prompts! (Read more about this beautiful resource here.)

PrayerMugsprev

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Easy Cheesy Cauliflower Hashbrowns

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cauliflower hashbrowns

Let me just say that it’s hard (for me) to take a good picture of hashbrowns while they are steaming on a griddle.

Below is a picture of the original recipe for these hashbrowns. I worked a little harder, added a few extra ingredients, and made them into Cheesy Cauliflower Cakes. My family loves them and the recipe makes us actually like cauliflower.

Cheesy Cauliflower Cakes

This is all well and good, except that:

  • the cakes don’t always stay together
  • they have bread crumbs in them which I don’t always have available
  • the bread crumbs mean I can’t serve them to anyone who can’t have gluten
  • making them into cakes is one more step in the cooking process

I act like that’s a huge ordeal. It’s not. But I wanted you to know that you can cut out a few ingredients (eggs and bread crumbs), then pour the entire mixture onto a griddle or skillet and fry them like hashbrowns. They taste the same if you ask me, and they are easier!

Cheesy Cauliflower HashbrownsYum

Easy Cheesy Cauliflower Hashbrowns
 
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Serves: 4-6
Ingredients
  • 1 head cauliflower
  • ¾ cup shredded cheddar or Colby jack cheese
  • 2 Tablespoons dried minced onions
  • ½ teaspoon sea salt
  • Palm shortening or expeller pressed coconut oil for frying
Instructions
  1. Cut cauliflower into florets.
  2. Steam for about 10 minutes or until tender.
  3. Drain.
  4. Mash with a potato masher. (I found that this created what looked like shredded potatoes.)
  5. Stir in shredded cheese, minced onions, and salt until well combined.
  6. Melt 1-2 Tablespoons of palm shortening or coconut oil in a skillet or on a griddle.
  7. Pour cauliflower mixture into hot oil.
  8. Fry over medium heat until brown and crispy – about 5 minutes on each side.
  9. Serve right away.

 

Easy Cheesy Cauliflower Hashbrowns

Yesterday when we made these Cheesy Cauliflower Hashbrowns, I served them with cantaloupe, peas, blueberry muffins, and fried turkey sausages. It’s was a super easy – fruit and veggie packed meal. (I keep finding coupons for Oscar Mayer preservative-free, uncured turkey sausage. We’re loving it for quick additions to our meals!)

Have you tried the Cheesy Cauliflower Cakes recipe I shared a few months ago? Try this hashbrown variety. It’s even easier!

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Bacon Ranch Hashbrown Casserole

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Bacon Hashbrown Casserole

Yum

A friend had just stopped by when I was pulling this dish out of the oven for lunch earlier this week. It smelled quite amazing. She asked what it was, so I went down the list of ingredients our lunch included, “bacon, ranch dressing, sour cream, cheese…” Then this is when she said,

“Bacon? Ranch? Cheese? With all that in it, you know it’s going to be good!”

Yep, pretty much. What’s not to love?

You might also love knowing how easy this is to make. Cook the bacon, stir in the other ingredients, spread it all in a cooking dish, put it into the oven. Easy. It does help if you have premade frozen hashbrowns and a jar of homemade ranch dressing mix ready to go. Just please put the lid on your ranch dressing before you shake it up. Please. I’m only here to help.

A big thanks to Plain Chicken for the idea for this recipe! I’m excited to think about possibilities of ways to continue tweaking this. Maybe add some cooked chicken to the mix? What else can you think of to add to this dish?

Bacon Ranch Hashbrown Casserole
 
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Author:
Serves: 10 servings
Ingredients
  • 1 pound bacon
  • 2 cups shredded cheddar or Colby jack cheese
  • 3 cups sour cream
  • 3 Tablespoons Ranch Dressing Mix
  • 1 bag of frozen shredded hashbrowns (about 8 potatoes worth of homemade)
Instructions
  1. Cut bacon into bite-sized pieces and cook.
  2. Drain grease.
  3. In a large bowl, stir together cooked bacon, shredded cheese, sour cream, and ranch dressing mix.
  4. Fold in frozen hashbrowns until all ingredients are well combined.
  5. Bake uncovered in a 350° oven for 45-60 minutes or until casserole is lightly browned and bubbly.

Some recipes you’ll need to go along with this one:

Homemade Ranch Dressing Mix

Homemade Hashbrowns

Lately I’ve been finding really great deals on packaged hashbrowns at the store, so I’ve picked up a few to save me some time. I much prefer homemade, but busyness doesn’t always allow me the luxury. It’s good to be relaxed and flexible about healthy eating, right? Right.

So far I’ve only served this casserole for lunch or dinner. But I also think it would be great for breakfast or brunch!

Want to make Bacon Ranch Hashbrown Casserole ahead and freeze it for later? Here’s how:

Make the casserole as directed. Before baking, cover well and freeze for up to three months. To cook and serve – thaw and bake as directed. Or, cover frozen casserole and place it into a cold oven. Turn the oven on to 225° and bake for 2-3 hours or until casserole has thawed, baked, and is heated through.

Bacon Ranch Hashbrown Casserole - Easy!Note: This recipe is naturally gluten free. Hold onto this one if you have to avoid gluten – or so that you can bless friends who eat gluten free!

I’ll definitely be making this casserole often! Since it’s freezer-friendly, I’ll likely be making two or three at once so I can have no-brainer meals on hand for busy nights. After all, why dirty up more dishes tomorrow when tomorrow will have enough dirty dishes of its own? Right??

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How to Make Frozen Hashbrown Patties

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Homemade Hashbrown Patties

I always get my best ideas from you, my adorable readers. A few weeks ago, Camilla left a comment on my Homemade Hashbrowns post asking, “How would I do this if I wanted to make frozen patties?” I left a reply, telling her what I would suggest, then I promptly hollered at my boys to start scrubbing potatoes. What a fantastic idea – to make hashbrowns ahead of time in the shape of patties so that all we have to do is pull them out and fry them up!

25 consumed Hashbrown Patties and 72 frozen Hashbrown Patties later, here I am to share all the fun details with you! This idea is a great one – plus it’s easier than you would think. Don’t you love it when delicious, healthy, and easy all make it into the same sentence?

How to Make Frozen Hashbrown PattiesYum

1. Scrub and bake as many potatoes as you like. We fill a big roasting pot with scrubbed potatoes, cover, and bake for about an hour and a half.
2. Allow the potatoes to cool. You can even refrigerate overnight if you like.
3. Shred the cooled baked potatoes as if grating cheese.
4. Use a large cookie scoop or spoon to scoop out nice portions of shredded potatoes. Put the scoops directly into hot oil to fry OR –
5. Place the scoops of shredded potatoes onto a parchment paper-lined cookie sheet.
6. Freeze the mounds of shredded potatoes on the cookie sheets. Transfer them to a freezer bag once frozen solid.
7. Store frozen hashbrown patties in the freezer in freezer bags until ready to cook and serve.
8. To cook frozen hashbrown patties, heat palm shortening or coconut oil in a skillet or on a griddle. Do not thaw hashbrown patties. Put patties into the hot oil and fry for about 2 minutes on each side or until golden brown and as crispy as you like. Salt and serve!

How to Make Frozen Hashbrown Patties

Do you love this idea?! Let’s hear it for another great freezer cooking idea to help us get ahead!

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Hashbrown Sausage Casserole {Christmas Brunch}

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There’s nothing fancy about this casserole – but it is very tasty. It’s perfect for our Christmas Brunch!

I especially love putting this together if I have Homemade Frozen Hashbrowns and Premade Turkey Sausage crumbles. Then all I have to do is throw everything into a dish and bake it. If you prefer, you could substitute browned hamburger meat for the turkey sausage. Just shake in some chili powder and/or garlic powder to spice it up a little. It’s a great, versatile recipe!

Hashbrown Sausage CasseroleYum

6 cups frozen hashbrowns  (partially thawed)
1 pound browned turkey sausage
6 eggs
1/2 cup cream (or milk)
2 cups shredded cheddar cheese
salt and pepper to taste

Stir hashbrowns and cooked sausage together in a 9×13 inch baking dish. In a bowl, whip eggs and cream together. Pour mixture over the hashbrowns and sausage. Sprinkle with shredded cheese, salt, and pepper. Bake in a 350° oven for 45-50 minutes or until eggs are no longer runny and cheese is melted and beginning to brown.

Hashbrown Sausage Casserole

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Make Your Own Frozen Hashbrowns

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It’s remarkably easy to make your own frozen hashbrowns!

Homemade_Frozen_Hashbrowns

Yum

I’ve always had a hard time making good homemade hashbrowns. When my friend Brenda shared this little trick with me…I gave it a try and it WORKS!

Not only does this make delicious homemade hashbrowns, it is a great way to use up an abundance of potatoes before they start sprouting. Remember how I got 50 pounds for such a good price last week? I plan on putting up several pounds of them into the freezer in hashbrown form. That way, I’ve preserved some of my good organic potatoes, plus I’ve got EASY hashbrowns ready to pull out and cook up for breakfast or dinner anytime I need them!

Oh, and can you say “inexpensive”? Yes, I thought you could. These hashbrowns are so inexpensive, especially when you’ve taken advantage of a good deal on potatoes. So let’s get started, shall we?

How to Make Frozen Hashbrowns

First, scrub your potatoes…as many as you want.

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Bake the potatoes. I avoid using aluminum foil if at all possible in baking, so I always just place my scrubbed potatoes into a covered dish and bake them for about 1 1/2 hours at 350°. Be sure to stab each potato with a knife before baking so you don’t have a massive potato explosion in your oven. Unless you want a massive potato explosion in your oven. Then feel free to leave them unstabbed.

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Allow your baked potatoes to cool. Peel the potatoes.

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Shred your potatoes with a cheese grater. They shred very easily because they are soft after baking.

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See how lovely?

At this point, you can either cook them, or freeze them. To freeze them, lay them flat on a parchment paper lined cookie sheet. Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen, then transfer them into freezer bags to cook up when you’re ready. Oh so convenient!

hashbrowns2sm

I usually cook my hashbrowns in my electric skillet or in a cast iron skillet on the stove.
I use a generous amount of butter, because I love the flavor butter gives my taters.
I also use quite a bit of sea salt or onion salt.

If the hashbrowns are frozen, you can cook them the same way as if they were not frozen…it will just take a few more minutes.

Cook them on one side for 4-5 minutes, then turn. Try not to turn them too much so they don’t get mushy. Cook until the potatoes are golden brown and slightly crispy.

hashbrowns3sm

Yum, yum, yum! Ever since I discovered this hashbrown making trick…we have the most delicious hashbrowns. Before, I had simply shredded a raw potato, then tried to fry it. I always ended up with a mushy mess. Blech.  The trick:  Bake the potatoes first. It works so well! PLUS, the baked potato does not turn brown and ugly like a raw potato does once you shred it.

You can use this same trick to make and freeze diced potatoes or potato chunks. Fry those up in butter and you’ve got some wonderful fried potatoes!

 

 

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