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Denver Omelet Hash Brown Casserole
Melissa Hart

Denver Omelet Hash Brown Casserole

Everything good about a Denver omelet lands on a crisp hash brown floor, so the servings hold together instead of slumping. Bake the potatoes alone first. Eggs insulate them, and a raw potato base never gets a second chance to brown.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 bag 30 oz frozen shredded hash browns, thawed and squeezed dry
  • 3 tbsp melted unsalted butter
  • 1 1/2 cups diced fully cooked ham
  • 1 medium green bell pepper diced
  • 1/2 medium yellow onion diced
  • 10 large eggs
  • 1 cup whole milk
  • 2 cups shredded cheddar cheese
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Toss the hash browns with the melted butter, 1/2 teaspoon salt and 1/4 teaspoon pepper and press them firmly across the bottom of the dish.
  3. Bake the hash brown base for 20 minutes, until dry on top and browned around the edges.
  4. Scatter the ham, bell pepper, onion and 1 1/2 cups cheddar over the hot potatoes.
  5. Whisk the eggs, milk, remaining salt and pepper and pour the mixture evenly into the dish.
  6. Add the remaining cheddar and bake for 28 to 33 minutes, until the center reaches 160°F and a knife comes out without wet egg.
  7. Rest for 10 minutes before slicing.