Bacon Egg and Hash Brown Casserole

Growing up, hash brown casseroles always made it to every family party, cookout, or a group meal. However, not all hash browns are made alike. For some reason, my great aunt always did the best thing I ever tasted. After years of asking, she finally gave in and revealed her secret recipe. It was nutmeg, and now I am sharing her recipe for all of you to try. This is truly a quick and easy classic dish to bring to any gathering. Enjoy!


  • 36 ounces of grated hash brown potatoes (thawed)
  • 1 cup onion (diced)
  • 1 can (11 ounces) cream of mushroom soup
  • 2 1/4 cups strong cheddar cheese
  • 1/2 pound sliced bacon, chopped
  • 1 1/4 cups sour cream
  • 2 tablespoons / 30 milliliters of parmesan cheese (grated)
  • 1/2 cup of butter (melted)
  • 1 teaspoon of salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • To be completed:
  • 2 cups of corn flakes cereal (crushed)
  • 1/4 cup butter (melted)
  • 2 tablespoons / 30 milliliters of parmesan (grated)

Steps to do it

Gather the ingredients

  1. In a skillet, cook the Bacon until it crisps over a medium heat
  2. Preheat the oven to 350F / 170ºC.
  3. In a large bowl, combine hash brown potatoes with chopped onion, Bacon, mushroom soup, cheddar cheese, sour cream, 2 tablespoons Parmesan cheese, 1/2 cup melted butter, salt, black pepper, and nutmeg. If you are a nutmeg fan, you can certainly add a little more, but don’t overdo it
  4. Carefully mix all ingredients
  5. Place all the hashish mixture in a large saucepan
  6. Softens so that everything is smooth and even
  7. You can prepare cornflakes in two ways. Place them in a food processor and press several times until they are 1/4 of their original size or process them to a breadcrumb consistency
  8. If you prefer, you can simply place it in a bowl and crush it with your hands or place corn flakes in an airtight bag and crush it gently with a roller
  9. Once you have found the right method and achieved the right consistency, combine the crushed corn flakes with 1/4 cup of melted butter and 2 tablespoons of Parmesan cheese
  10. Cover the potato chip mixture with a spoon, making sure to distribute the contents evenly. This will create a delicious crust once baked
  11. Place the hash pot in the oven and bake for 45 to 50 minutes
  12. Once cooked, remove it from the oven and let the pan rest for 12 to 15 minutes before serving
  13. Do not cover with aluminum foil immediately. This will trap steam while it is still hot and cause the cover to soak
  14. Serve with your favorite barbecue main dishes or take to any kind of event. Enjoy!

1 Comment

  1. Martha Carter

    Good Recipes Love That

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