Best 3 Brunch Potato Casserole Recipes

**Kickstart Your Day with a Delightful Brunch Potato Casserole: A Culinary Journey from Savory to Sweet**

Indulge in a culinary symphony of flavors with our irresistible Brunch Potato Casserole, a dish that tantalizes taste buds and satisfies cravings. This versatile casserole takes center stage at any brunch gathering, offering a harmonious blend of savory and sweet variations. Embark on a delectable journey through our curated collection of recipes, each featuring unique ingredients and flavor profiles that will leave you yearning for more. From the classic comfort of a cheesy potato casserole to the delightful surprise of a sweet potato and caramelized onion rendition, our recipes cater to every palate. Prepare to be captivated by the symphony of textures and flavors that await you in this delightful brunch potato casserole extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE

Cheesy Egg Potato and Ham Frittata Brunch Casserole image

This makes a wonderful weekend brunch, I have made it many time in the past, it's very easy to make too! You can make this using cold cooked finely diced potatoes in place of hash browns, I have made this using leftover potatoes with great success! Feel free to add in green bell pepper, jalapeno peppers, skiced mushrooms, or whatever you wish! The skillet cooking time will take slightly longer.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons butter
3 tablespoons oil
4 cups frozen hash brown potatoes (use the shredded hash browns)
1 medium onion, finely chopped
4 -5 green onions, chopped
cayenne pepper (optional)
2 teaspoons seasoning salt, divided (or to taste)
black pepper
1 lb cooked ham, cubed (can use more or less)
12 large eggs
1/4 cup whipping cream (or use full-fat milk or 18% table cream)
1 pinch italian seasoning
2 cups grated old cheddar cheese (or to taste)

Steps:

Set oven to 375 degrees (set oven rack to second-lowest position).
Butter a 13 x 9-inch baking dish.
Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
Bake for 20-22 minutes.
Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
Cool for about 10 minutes before slicing.

Nutrition Facts : Calories 597.9, Fat 40.9, SaturatedFat 18.3, Cholesterol 388.6, Sodium 411.1, Carbohydrate 21.6, Fiber 1.9, Sugar 1.2, Protein 35.5

IRISH BRUNCH POTATO CASSEROLE

IRISH BRUNCH POTATO CASSEROLE image

I created this dish to go with our Irish Brunch on St Patrick's Day, but you can enjoy this delicious dish any time. It is so tasty & delicious. I used Irish Cheeses & Sharp cheddar, but you can use what ever you like. My husband truly enjoyed his First Irish Brunch that I made with Traditional Irish Bacon & Bangers. The flavors...

Provided by Rose Mary Mogan

Categories Side Casseroles

Time 1h5m

Number Of Ingredients 11

Ingredients

3 lb red skin potatoes, cubed & unpeeled
4 large yellow onions, chopped
10 oz frozen spinach, thawed & squeezed dry
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 tsp dried thyme
1 c shredded-irish sweet cheddar cheese(or cheese of choice)
1 c shredded-irish aged cheddar cheese(or cheese of choice)
3/4 c sharp cheddar cheese shredded
1/3-1/2 c heavy whipping cream(optional if you want a drier casserole)
1 tsp steak seasoning or (salt & pepper)

Steps:

1. Cube Potatoes, and add to a large pot, cover with water, add 2 teaspoons kosher salt, and bring to a boil and cook for about 10 minutes, or until almost done. Drain and add to a large bowl.
2. While the potatoes are boiling, add the butter and olive oil to a large skillet, and heat over medium high heat, then add in the chopped onions, and spinach, and sauté until tender, about 7-10 minutes or so.
3. These are the cheeses that I chose to use in this dish, but you can use what ever you prefer.
4. Shred the cheeses if not already shredded.
5. Drain potatoes in a large colander, then add to a large bowl, along with the sautéed vegetable mixture. Add in the steak seasoning and dried or fresh thyme.
6. Add in 1/2 cup sharp cheddar, and 3/4 cup each of both Irish Cheeses. reserving the remainder to top casserole during last 10 minutes of baking time. Stir and add in the heavy whipping cream till mixed.
7. Spray casserole dish with non stick cooking spray.
8. Add potato mixture to prepared casserole dish, and place in preheated 400 degree F. oven, and bake for about 20 minutes, then top with remaining cheese in desired pattern, and return to oven and bake an additional 10 minutes or until cheese melts.
9. Remove from oven and serve as desired. I served it with Irish Bacon and Bangers, and Grilled Tomatoes with Shredded Cheese, and https://www.justapinch.com/recipes/bread/savory-bread/brown-soda-bread.html?p=1.

BRUNCH POTATO CASSEROLE

Brunch Potato Casserole image

This recipe was given to me, and I continue to pass it down to everyone who tries it! Aside from being so delicious, it's so versatile that I've even used it as a side dish for steak! This can be made the night before, then baked the next day -- allow 10 extra minutes of cooking time.

Provided by FOODGU1

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h30m

Yield 15

Number Of Ingredients 5

Ingredients

4 pounds new potatoes, skinned, cut into 1-inch cubes
1 pound processed cheese food, cubed
2 cups mayonnaise
1 onion, finely chopped
1 pound bacon, cooked crisp and chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. Cook until potatoes are just soft. Drain, place in a large bowl. While the potatoes are still hot, gently stir in cheese without mashing potatoes. Continue to stir, every minute or so, until cheese is melted.
In a separate bowl, stir together mayonnaise, onion, and bacon. Gently stir into potatoes and cheese. Spread into a 13x9-inch baking dish.
Bake in a preheated oven for 50 minutes.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 23.4 g, Cholesterol 60.2 mg, Fat 46.5 g, Fiber 2.8 g, Protein 13 g, SaturatedFat 14 g, Sodium 877 mg, Sugar 1.7 g

Tips:

Choose the right potatoes: Yukon Gold or russet potatoes are best for this casserole because they hold their shape well and have a creamy texture.
Slice the potatoes evenly: This will help them cook evenly.
Don't overcrowd the pan: If you overcrowd the pan, the potatoes will steam instead of roast and won't get crispy.
Roast the potatoes until they are golden brown: This will give them a nice crispy texture.
Use a good quality cheese: The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that melts well.
Don't overcook the eggs: The eggs should be cooked through, but they shouldn't be rubbery.
Serve immediately: This casserole is best served immediately, while it's still hot and bubbly.

Conclusion:

This brunch potato casserole is a delicious and easy-to-make dish that is perfect for a lazy weekend brunch or a special occasion breakfast. It's also a great way to use up leftover potatoes. With its crispy potato crust, creamy cheese filling, and fluffy eggs, this casserole is sure to be a hit with your family and friends.