This Western Hash Brown Egg Bake is a delicious and easy breakfast or brunch option that combines all your favorite western omelette flavors into a convenient bake. Perfect for serving a crowd or meal prepping for the week.

Table of Contents

• Ingredients you will need for this western hash brown egg bake
• How to make this western hash brown egg bake recipe
• Tips and tricks to make the best hash brown egg bake
• FAQ

Ingredients you will need for this western hash brown egg bake

This recipe is straightforward and packed with flavor. Here’s what you’ll need:

• 1 tsp canola oil
• 9 frozen hash brown patties
• ½ green pepper, diced
• ½ small cooking onion, diced
• ½ cup diced black forest ham
• 6 eggs
• ½ cup sour cream
• ½ tsp dried oregano leaves
• ½ tsp granulated garlic
• ¼ tsp salt
• ½ cup grated cheddar cheese

How to make this western hash brown egg bake recipe

Follow these simple steps to prepare your tasty western hash brown egg bake:

1. Preheat the oven to 400°F.
2. Spread the canola oil over the entire surface of a 13” x 9” rimmed sheet pan.
3. Add the 9 frozen hash brown patties to the sheet pan and cook for 12 minutes. Remove from oven and allow them to cool slightly. Turn the oven down to 375°F.
4. Whisk together the eggs, sour cream, oregano leaves, granulated garlic, and salt.
5. Use the bottom of a cup (or your hands) to press the cooled hash brown patties down so that the potatoes cover the entire surface of the sheet pan evenly and up the sides. Make sure to patch up any holes with small pieces of hash brown.
6. Scatter the green pepper, onions, and ham over the top of the hash brown crust.
7. Gently pour the egg mixture over the top of the hash brown base and scatter the grated cheese over it.
8. Carefully transfer the baking sheet to the middle rack of the oven and cook for 18-20 minutes until the egg is set in the center.
9. After cooling slightly, run a knife around the perimeter of the pan to loosen the edges. Cut into 6 equal pieces and serve.

Tips and tricks to make the best hash brown egg bake

Creating the perfect hash brown egg bake involves a few key tips:

• Press the hash browns firmly: Ensuring the hash browns are pressed down firmly and cover the entire pan helps create a solid base for the egg mixture.
• Cool the hash browns slightly: Allowing the hash browns to cool slightly before pressing them down makes them easier to handle and less likely to break apart.
• Distribute toppings evenly: Ensure the green pepper, onion, and ham are evenly distributed for a balanced flavor in each bite.
• Customize with your favorite ingredients: Feel free to add other vegetables, different cheeses, or even some cooked bacon or sausage.

FAQ

Can I make this hash brown egg bake ahead of time?

Yes, you can prepare the hash brown crust and the egg mixture ahead of time. Store them separately in the fridge, then assemble and bake when ready to serve.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to a week. Reheat individual portions in the microwave or oven until warmed through.

Can I use fresh potatoes instead of frozen hash brown patties?

Yes, you can use fresh potatoes. Shred the potatoes, squeeze out excess moisture, and then cook them in the pan until they are partially cooked before proceeding with the recipe.

Can I add other vegetables?

Absolutely! Feel free to add other vegetables such as mushrooms, spinach, or tomatoes to suit your taste.

And that’s it for this Western Hash Brown Egg Bake!

If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of breakfast bake recipes, check out my other breakfast ideas here.

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!

Western hash brown egg bake

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• Author: Andrea Buckett
• Yield: 4-6

Ingredients

Units USM

• 1 tsp canola oil
• 9 frozen hash brown patties
• 1/2 green pepper, diced
• 1/2 small cooking onion, diced
• 1/2 cup diced black forest ham
• 6 eggs
• 1/2 cup sour cream
• 1/2 tsp dried oregano leaves
• 1/2 tsp granulated garlic
• 1/4 tsp salt
• 1/2 cup grated cheddar cheese

Instructions

Preheat oven to 400F

1. Spread the canola oil over the entire surface of a 13” x 9” rimmed sheet pan.

2. Add the 9 frozen patties to the sheet pan and cook for 12min. Remove from oven and allow them to cool slightly. Turn the oven down to 375F

3. Whisk together the eggs, sour cream, oregano leaves, granulated garlic and salt.

4. Use the bottom of a cup (or your hands) to press the cooled hash brown patties down so that the potatoes cover the entire surface of the sheet pan evenly and up the sides. Make sure to patch up any holes with small pieces of hash brown.

5. Scatter the green pepper, onions and ham over the top of the hash brown crust

6. Gently pour the egg mixture over the top of the hash brown base and scatter cheese over.

7. Carefully transfer the baking sheet on to the middle rack of the oven and cook for 18-20min. The egg will be set in the centre.

8. After cooling slightly, run a knife around the perimeter of the pan to loosen the edges. Cut into 6 equal piece and serve.