Breakfast Potato Casserole

This is the brunch dish that solves the problem of feeding six hungry people without standing at the stove flipping pancakes. Frozen hash browns form the bottom layer, then everything that belongs in a good breakfast (bacon, bell peppers, onion, corn, cheddar) gets piled on top before an egg-and-milk custard binds it all together in the oven.

The package-direction prep on the hash browns matters more than it sounds. Covering the frozen potatoes with water and draining them rinses off the surface starch and keeps the bottom layer from going gluey. You want distinct shreds, not a mash.

A dash each of cayenne and paprika does double duty here. The cayenne adds a low background heat that wakes up the eggs without screaming ‘spicy,' and the paprika sprinkled over the cheese before baking gives the top that bronzed, photogenic finish.

Kitchen Tips

• Cook the bacon until properly crisp, soft bacon goes limp in the casserole and adds nothing but grease
• Use freshly shredded cheese rather than pre-bagged, the anti-caking agents in bagged shreds prevent smooth melting
• This casserole holds well overnight, assemble the day before and bake in the morning. Add 5 minutes to the bake time if going from cold
• Test for doneness with a knife in the center, it should come out clean with no liquid egg
• Let it sit 5 minutes before cutting, the eggs continue to set and the slices hold their shape

Variations

• Swap bacon for sausage crumbles or diced ham for a different breakfast meat profile
• Add a layer of sliced mushrooms sauteed in butter for an earthier version
• Top with chopped scallions and a dollop of sour cream just before serving for a loaded-baked-potato vibe