Stuffed Hash Brown Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar ovenproof skillet with 1 tablespoon olive oil or melted butter.

Squeeze moisture from the thawed shredded hash browns using a clean kitchen towel or several layers of paper towels until mostly dry. This helps them bind and get crispy.

In a large bowl, combine the squeezed hash browns, 1 large egg, 3 tablespoons flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 cup grated cheddar, and 2 tablespoons melted butter. Mix until evenly incorporated.

Press about two-thirds of the hash brown mixture evenly into the bottom and up the sides of the prepared dish to form a compact crust roughly 1/2-inch thick. Reserve the remaining mixture for topping.

Bake the crust in the preheated oven for 15 minutes, until it begins to set and turn lightly golden. Remove from oven but keep oven on.

Prepare your chosen fillings: if using sausage, cook and crumble until browned; for bacon, cook until crisp and crumble; sauté diced mushrooms and bell pepper in a tablespoon of oil until softened and any liquid has evaporated. Drain any excess fat from meats. Combine fillings as desired with 1 cup additional grated cheddar and 1 cup chopped green onions (or other chosen vegetables).

Spread the prepared stuffing evenly over the partially baked hash brown crust, leaving about 1/4-inch space from the top edge so the egg mixture can settle without overflowing.

In a medium bowl, whisk together 4 large eggs, 1 cup milk or half-and-half, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon hot sauce (if using) until smooth.

Carefully pour the egg mixture over the stuffing in the hash brown crust so it fills the gaps and comes close to the top of the crust but does not overflow.

Crumble the reserved hash brown mixture over the top in an even layer to form a lid, pressing gently so it adheres. Sprinkle a little extra grated cheddar on top if desired.

Return the assembled dish to the oven and bake for 25–30 minutes, or until the egg filling is set in the center (a knife inserted into the center should come out clean) and the top is golden brown and crisp.

Remove the stuffed hash brown from oven and let it rest for 8–10 minutes to set further and make slicing easier.

Run a knife around the edge if needed, then slice into 6 to 8 wedges. Garnish with chopped fresh parsley and serve with sour cream or crème fraîche and extra hot sauce on the side.

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through to preserve crispness.