Hash brown casserole is an easy make-ahead breakfast or brunch dish for a crowd. This recipe can easily be doubled and made in a larger 9 x 13 casserole dish. Just allow a bit more time for baking the larger amount.
Use New Mexico green chile in Hash Brown Casserole
The best results come when you use New Mexico green chile! We prefer Hatch chiles, which are only grown in Hatch, New Mexico. It’s like Vidalia sweet onions, which can only be called “Vidalia” if they’re grown there. The variety of green chile we use is called Joe Baca. It may not be grown in Hatch, but it has great chile flavor with just enough heat. We can buy it in 5-pound bags, which we then divide up into smaller bags to keep in the freezer. It should be thawed and drained. If using canned chilies, drain the liquid so the casserole doesn’t have too much liquid.
Preheat oven to 425 degrees F. Spray an 8-inch square baking dish with cooking spray.
In a bowl, combine hash browns with Mrs. Dash and kosher salt. Press onto the bottom of the baking dish. Drizzle with melted butter. Bake in preheated oven for 25 minutes or until beginning to brown.
In a small bowl, combine ham, green chile, onion and shredded cheese. In a separate bowl, whisk together eggs, yolks, milk, and pepper to taste. While hash browns are still hot, spread ham mixture evenly over hash browns, then cover with egg mixture.
Reduce oven temperature to 375 degrees F. Bake in preheated oven for 28-30 minutes or until filling is puffed and golden brown. Let sit for 5 minutes. Cut into squares and serve.