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Ham and Potato Casserole


6 people


Stove Top + Oven


60 minutes





Prep Time: 15 Min

32 ounces Southern Style Hashbrowns 12 ounces Cubed Ham 2 tbsp Unsalted Butter 6 Eggs 2 tbsp All Purpose Flour 3 1/2 Cups Milk 1 cup Shredded Colby Jack Cheese 1 Tsp Salt 1/2 tsp Black pepper

Cook Time: 45 Min


Crisp Up the Ham

Toss the chunked ham in a large skillet over medium heat. Sauté the ham until all of the excess moisture has evaporated and the outside of the ham begins to brown.

Create the Gravy

Add the butter to the skillet with the chunked ham over low heat. Once the butter is melted, slowly add in the flour, salt, and pepper. Stir the ham, flour, and butter mixture for 1-2 minutes to allow the flour to cook. Begin to add the milk a little bit at a time. Simmer over low heat until the gravy thickens enough to coat the back of a spoon.

Add in the Potatoes

Once the gravy has reached the proper consistency, remove the skillet from the heat. Fold in the frozen potatoes until all of the ingredients are well incorporated.


Place the skillet into an oven preheated to 400F. Bake for 40 minutes.

Add Cheese and Bake Some More

After 40 minutes, remove the Ham and Potato Casserole from the oven. Add an additional half of a cup of milk over the top of the casserole. Cover the casserole with a generous amount of cheese and bake for an additional 5-8 minutes.

Fry The Eggs

While the cheese is melting, fry the eggs that will be served over the top of the casserole.

Garnish, Serve, and Enjoy!

Remove the skillet from the oven. Scoop a portion of the breakfast casserole onto a plate. Top it with a sunny side egg and serve with toast. Enjoy!