Denver Potato Casserole
Dive into the ultimate comfort food with this Denver Potato Casserole—an irresistible blend of hearty flavors and cheesy goodness! Perfect for breakfast, brunch, or even dinner, this casserole features tender hash brown potatoes, savory diced ham, vibrant bell peppers, and melted sharp cheddar cheese, all brought together with a rich egg and milk custard. Seasoned with garlic, smoked paprika, and black pepper, every bite bursts with smoky, savory depth. Easy to prepare and baked to golden-brown perfection, this dish is ideal for feeding a hungry crowd or meal-prepping for the week. Whether for a holiday gathering or a laid-back weekend, this casserole guarantees to be a comforting crowd-pleaser!
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Recipe Information
Ingredients
- 32 ounces frozen hash brown potatoes
- 4 tablespoons unsalted butter
- 1 medium, diced bell pepper (red)
- 1 medium, diced bell pepper (green)
- 1 medium, diced yellow onion
- 1 cup, diced ham
- 2 cups, shredded sharp cheddar cheese
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with non-stick cooking spray and set aside.
In a large skillet, melt the butter over medium heat. Add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 5–6 minutes until softened.
Add the diced ham to the skillet and cook for an additional 2–3 minutes until slightly browned. Remove the skillet from the heat and set aside.
In a large mixing bowl, combine the frozen hash brown potatoes, sautéed vegetables and ham mixture, and 1 1/2 cups of shredded cheddar cheese. Mix well and transfer the mixture to the prepared casserole dish, spreading it out evenly.
In another mixing bowl, whisk together the eggs, whole milk, garlic powder, smoked paprika, salt, and black pepper until fully combined.
Pour the egg mixture evenly over the potato mixture in the casserole dish, ensuring it soaks through evenly.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the casserole is bubbling.
Allow the casserole to cool for 5–10 minutes before serving. Slice into portions and enjoy!
Nutrition Facts
Calories |
3504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1602 mg | 534% | |
| Sodium | 10308 mg | 448% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 25.4 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 2261 mg | 174% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4916 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
