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Home > Easy Hash brown casserole

easy Hash brown casserole

Recipe Information

Servings 6
Preparation Time 15 Minutes
Cook Time 4-8 Hours
Total Time 8 Hours
Difficulty Easy
Main Ingredient Eggs
Category Eggs
Meal Breakfast; Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Slow Cooker
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Protein; Gluten Free


  • 4 cups of plain frozen hash brown (shredded) potatoes 

  • 4 ounces reduced-fat sausage, sliced

  • 1/2 onion, diced

  • 1/2 cup green bell pepper, diced

  • 1 cup reduced-fat Mexican-style cheese, shredded

  • 12 servings egg beaters 

  • 1 cup fat-free milk 

  • 1/2 teaspoon salt 

  • 1 teaspoon black pepper 

  • 1 cup mushrooms, sliced

  • 2 ounces gluten-free processed cheese product, diced



  • Spray the inside of the crock pot with cooking spray. Add the whole package of hash browns to crock pot. Spread potatoes with your fingers, breaking up any clumps.

  • In a mixing bowl, mix the egg beaters with the milk, salt, pepper, cheeses, sausage, and diced vegetables. Pour mixture on top of the hash browns.

  • Cover, and cook on low for 6-8 hours or on high for 3-4 hours.

  • The casserole is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook longer.


Nutrition (per serving)

  • Calories: 238 cal

  • Total fat: 7g

  • Saturated fat: 3g

  • Polyunsaturated fat: 0g

  • Monounsaturated fat: 0g

  • Cholesterol: 26mg

  • Sodium: 614mg

  • Potassium: 334mg

  • Carbohydrate: 19g

  • Fiber: 2g

  • Sugars: 1g

  • Protein: 24g