Garden Herb Hash Brown Casserole

Name: Garden Herb Hash Brown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 3 cups shredded hash browns; 1 cup chopped spinach; 1/2 cup diced bell peppers; 1/2 cup diced onions; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill; 1 cup shredded cheddar cheese; 1/2 cup grated parmesan cheese; 1 cup sour cream; 1/2 cup whole milk; 2 large eggs; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil

🕒 Prep: 15 min

🔥 Cook: 45 min

🍽 Serves: 8

★★★★★

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Garden Herb Hash Brown Casserole is like a warm hug from your oven, packed with fresh, vibrant herbs and hearty potatoes. It's the perfect dish to bring a touch of green to your table, whether it's a Sunday brunch or a cozy family dinner.

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Ingredients for Garden Herb Hash Brown Casserole

Shredded hash browns form the hearty base of this dish, offering a crispy yet tender texture. Chopped spinach sneaks in some greens, adding nutrition and a pop of color. Bell peppers and onions contribute sweetness and depth, while fresh parsley and dill provide that garden-fresh aroma. Cheddar cheese and parmesan cheese melt into creamy goodness, and sour cream with milk keeps everything moist. The eggs bind it all together, and a sprinkle of garlic powder, salt, and black pepper rounds out the flavors. Olive oil helps to crisp the edges and keep the casserole from sticking.

Tips & Tricks

Thaw frozen hash browns before using to avoid excess moisture.
For extra crispiness, pat the hash browns dry with a paper towel.
Experiment with other herbs like basil or chives for a different flavor profile.

Serving Suggestions

This casserole is versatile! Serve it alongside a simple green salad with a light vinaigrette for balance. For a heartier meal, pair it with roasted chicken or grilled sausages. If you're hosting brunch, a side of fresh fruit or a mimosa wouldn't hurt!

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hash browns?: Yes, but you'll need to peel, shred, and remove excess moisture from the potatoes first.
What can I substitute for sour cream?: Greek yogurt is a great alternative that provides a similar tanginess and creaminess.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.

Garden Herb Hash Brown Casserole Recipe Walkthrough

First, preheat your oven to 375°F (190°C). While it's warming up, grease a 9x13 inch baking dish with a bit of olive oil. This will help prevent sticking and add a touch of flavor. In a large bowl, toss together your shredded hash browns, chopped spinach, bell peppers, onions, parsley, dill, cheddar cheese, and parmesan cheese. It's a vibrant mix that promises a flavorful bite in every forkful.

In a separate bowl, whisk together the sour cream, whole milk, and eggs. Add in the garlic powder, salt, and black pepper, ensuring the mixture is smooth and well-blended. This will be the magical liquid that brings everything together.

Pour your wet ingredients over the hash brown mixture and stir until everything is evenly coated. Then, spread this mixture into your prepared baking dish, smoothing the top with a spatula. Slide it into the oven and bake for 45-50 minutes. You'll know it's ready when the top is a beautiful golden brown and the center is set. Let it cool slightly before serving so it holds its shape when you slice it.

Why You'll Love This Recipe

Easy to prepare with simple ingredients you probably have on hand.
Loaded with fresh herbs that add a burst of flavor.
Perfect for brunch, lunch, or dinner — a true all-rounder.
Great for feeding a crowd or meal prepping for the week.

Ingredients

3 cups shredded hash browns

1 cup chopped spinach

1/2 cup diced bell peppers

1/2 cup diced onions

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

1 cup shredded cheddar cheese

1/2 cup grated parmesan cheese

1 cup sour cream

1/2 cup whole milk

2 large eggs

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish with olive oil.

2. In a large bowl, combine the shredded hash browns, chopped spinach, bell peppers, onions, parsley, dill, cheddar cheese, and grated parmesan cheese.

3. In a separate bowl, whisk together the sour cream, whole milk, eggs, garlic powder, salt, and black pepper until smooth.

4. Pour the wet ingredients over the hash brown mixture and stir until well combined.

5. Transfer the mixture into the prepared baking dish, spreading it out evenly.

6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.

7. Allow to cool slightly before serving.

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