Cooking from Scratch - Hashbrown Casserole

One of our favorite ways to save money in the kitchen is to have breakfast for dinner. Most mornings of the week there is no time for homemade breakfasts. A delicious mid-week treat is to have breakfast as dinner. Hash brown casserole is a really good dish that is low in cost and filling.

Ingredients:

4 or 5 medium potatoes

1 stick of butter

Salt

Pepper

6 eggs

1 cup milk

1 cup of grated cheddar cheese

1/2 green pepper

1/2 onion

Diced ham

Directions:

Peel and grate the potatoes and spread out evenly on the bottom of a 9x13 greased casserole dish. Sprinkle with salt and pepper. Melt the stick of butter and pour over the grated potatoes. Frugal tip - use the wrapper from the butter to grease the casserole dish. Bake at 450 for 25 minutes.

While the potatoes are cooking you can get the toppings ready. Grate your cheese, crack and lightly beat your eggs, dice your ham, onion and pepper. When the potatoes are ready, remove them from the oven and turn the oven down to 350. Sprinkle the onions, pepper and ham over the potatoes evenly. Mix the eggs and milk together and pour over the casserole. Top with the cheese. Bake for 30 minutes at 350.

This recipe can easily be made vegetarian and with other veggies as well. Mushrooms or tomatoes would go well with this dish. I have also used different meats before. I have tried bacon, ground sausage (browned first) and pepperoni. All are very good. A little meat goes a long way in this recipe, which keeps the cost down. The cost of the meal is as follows.

Potatoes - $.75 (can be had for cheaper in the fall)

stick of butter - $.50

Eggs - $.44

Milk - $.25

Cheese - $.50

Pepper - $.25

Onion - $.25

Ham - $.75 (get a thick slice from the deli and dice it up at home)

Total cost is $3.69. Add in some fresh veggies for the side dishes and for well under $5.00 you have a great, filling dinner. We always have leftovers for lunches as well. This recipe can easily be halved. If you are looking to save money on your food bill, having breakfast for dinner is a great way to do that.

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Comments 8 comments

Marye Audet profile image

Marye Audet 9 years ago from Lancaster, Texas

I love this! I used ot make this when I was doing once am onth cooking..YUM!


Debby 9 years ago

The milk is not mentioned in the directions. do you mix it with the eggs and cheese?


Jennifer profile image

Jennifer 9 years ago Author

Yes, you mix the eggs and milk together. Thanks!


Debby 9 years ago

My father-in-law farms and had a bumper crop of potatoes this year so we are benefitting from his hard labor, so I have been looking for recipes using potatoes. In particular I have looked for quite some time for a potatoe casserole reipce, but they all seemed to call for frozen potatoes which are not on the market where i live. This was a great recipe for a hot dinner on a cool autumn day. I have looked for quite some time for a recipe like this, but the ones I found all called for frozen potatoes. I used red pepper in place of the green pepper just because I had one in the frig and didn't have any green at the moment. I also used a mild white cheese instead of the cheddar. I live in Romania and cheddar is not so common here. It was really yummy and not too heavy. I served it with a side of oats cooked with raisens tossed in. Add toast, quince preserves and tea or juice and you have a nice menu. Thanks for a great reipce!


Jennifer 7 years ago

I'm so glad to see a recipe for hashbrown casserole with fresh potatoes! I'm making this using olive oil in place of the butter, adding a grated carrot to the potatoes, and freezing it mixed up in a ziplock bag for a baby shower gift. She wants flat packages for freezing, and this is a nice change from soup or pasta sauce.


Melaney 7 years ago

Have any of you tried freezing this? I'm wondering if you'd cook it completely, then freeze, or freeze before cooking... or somewhere in between? I keep hash brown casserole in the freezer for short-notice guests, but really want a freezabel recipe that uses fresh potatoes instead of frozen. So glad to see this one!


joanne 7 years ago

i'm wondering if it would be "freezable " as well...anyone?


Toby Simon profile image

Toby Simon 5 years ago from Kansas City, Missouri

Thanks for the recipe. I definitely must try this one!

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