This 5-ingredient oven baked potato casserole is my kind of weeknight magic: you literally lay frozen hash brown patties straight into a 9×13 glass baking dish, pour a simple, creamy mixture over the top, add ham and cheese, and let the oven do the rest. It’s a Midwestern-style comfort bake, very much in the spirit of classic church potluck potato casseroles, but streamlined so you can get it in the oven in about 10 minutes.
Hash brown casserole ingredients arranged on a kitchen counter
Hash brown casserole ingredients arranged on a kitchen counter
No peeling, shredding, or pre-cooking—just pantry staples and freezer favorites coming together into a golden, bubbly meal your family will ask for again and again.
Serve this casserole hot with a bright, crunchy green salad or steamed broccoli to balance the richness. It also pairs nicely with simple roasted vegetables, sliced fresh tomatoes in the summer, or a bowl of fruit salad for brunch.
For a heartier spread, offer warm dinner rolls or buttered toast on the side, and if you’re serving it for breakfast or brunch, a bowl of yogurt with granola or a plate of fresh citrus rounds out the meal beautifully.
5-Ingredient Baked Hash Brown Patty Casserole
Servings: 6
Ingredients
8–10 frozen hash brown patties (enough to cover the bottom of a 9×13-inch baking dish in a single layer)
2 cups shredded cheddar cheese, divided
1 1/2 cups diced cooked ham
4 large eggs
2 cups milk (whole or 2%)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray or 1 tablespoon butter for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with cooking spray or butter.
Arrange the frozen hash brown patties in a single, even layer in the bottom of the baking dish. They can be snug, but try not to overlap so they crisp up nicely on the bottom.
Frozen hash brown patties lined up in a glass baking dish
Frozen hash brown patties lined up in a glass baking dish
Sprinkle 1 cup of the shredded cheddar cheese evenly over the frozen patties, followed by the diced ham, spreading both so every bite gets a bit of each.
In a medium bowl or large measuring pitcher, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth and well combined. This creates a simple custard that will soak into the patties as they bake.
Egg and milk custard being whisked in a measuring pitcher
Egg and milk custard being whisked in a measuring pitcher
Slowly pour the egg and milk mixture evenly over the hash brown patties, ham, and cheese, making sure it reaches all corners of the dish. Gently tilt the dish if needed to distribute the liquid without disturbing the patties too much.
Sprinkle the remaining 1 cup of shredded cheddar evenly over the top of the casserole.
Unbaked hash brown casserole topped with shredded cheddar
Unbaked hash brown casserole topped with shredded cheddar
Place the baking dish on the center rack of the preheated oven and bake for 40–50 minutes, or until the casserole is puffed, the cheese is deeply melted and golden in spots, and a knife inserted in the center comes out mostly clean with no runny egg.
If the top is browning faster than you’d like before the center is set, loosely tent the dish with foil and continue baking until done.
