Hash Brown Taco Casserole

How to Make an Easy Hash Brown Taco Casserole

Looking for an easy breakfast or brunch that brings a little taco-night flavor to the table?

This Hash Brown Taco Casserole combines fluffy eggs, shredded potatoes, tomatoes, peppers, jalapeño, warm spices, and plenty of melty cheese in one simple bake.

Frozen hash browns and a frozen bell pepper and onion blend help keep the prep work manageable, making this a great option when you want something hearty without spending forever chopping ingredients. Serve it warm with pico de gallo, sour cream, lime wedges or all three!

The original recipe was developed by Barrett Heald for Allrecipes.

Prep Time: 15 minutes
cook Time: 25–30 minutes
Yield: 6 servings

Nutrition Information

According to the original recipe, each serving contains approximately 687 calories, 47g fat, 38g carbohydrates, and 30g protein. Nutrition information can vary depending on the specific brands and toppings you use.

Ingredients

• 8 large eggs

• 1 tablespoon chili powder

• 1/2 teaspoon salt

• 1/2 teaspoon cayenne pepper, optional

• 3 cups frozen shredded hash browns, thawed and patted dry

• 1 (14.5-ounce) can diced tomatoes, drained

• 1 cup frozen bell pepper and onion blend, thawed, patted dry, and roughly chopped

• 1 medium jalapeño pepper, seeded and finely chopped

• 1 cup shredded Mexican-style four-cheese blend

• Pico de gallo, sour cream, and/or lime wedges, for serving

Instructions:

Step 1
Preheat your oven to 400°F (200°C). Generously coat a 2-quart baking dish with cooking spray.

Step 2
In a large bowl, whisk together the eggs, chili powder, salt, and cayenne pepper if you’re using it. Add the thawed and dried hash browns, drained tomatoes, bell pepper and onion blend, and chopped jalapeño. Stir until everything is evenly combined.

Step 3
Pour the mixture into your prepared baking dish and spread it into an even layer. Sprinkle the shredded Mexican-style cheese evenly over the top.

Step 4
Bake for 25 to 30 minutes, or until the casserole is heated through and the eggs are completely set.

Step 5
Serve the casserole warm with pico de gallo, sour cream, lime wedges, or your favorite combination of the three.

MOM Tip

Be sure to pat the thawed hash browns and frozen vegetable mixture dry before adding them to the casserole. That helps keep excess moisture out of the egg mixture.

If your family prefers milder food, leave out the optional cayenne. You can also keep extra toppings at the table so everyone can finish their serving just the way they like it.

This casserole works especially well for breakfast or brunch, but there’s no rule saying eggs and potatoes have to be morning food. Add a simple salad or fresh fruit on the side and you have an easy meal any time of day.

Serving Ideas

This fresh salad works beautifully as a light lunch on its own, or serve it alongside grilled chicken, salmon, shrimp, rice bowls, or other Asian-inspired dishes. The combination of crunchy vegetables, creamy avocado, and sesame dressing also makes it a refreshing side for warm-weather meals.

Recipe Source/Credit: Adapted and paraphrase for MOMnation from Hash Brown Taco Casserole by Barrett Heald, published by Allrecipes.