A delicious and easy gluten-free recipe for Cheesy Breakfast Potatoes made with refrigerated hashbrowns, diced ham, sour cream, gluten-free condensed soup, and shredded cheese. This cheesy potato casserole is a breeze to throw together and makes the perfect side dish, brunch casserole, or dinner entrée.
These cheesy breakfast potatoes also make a super easy, kid-friendly dinner. Serve it up with steamed vegetables, or enjoy it as a tasty breakfast casserole. It's also great with cooked crumbled sausage in place of the ham. Does anything really taste bad that's loaded with cheese?!!
Also, when buying cheese, go for the block of cheese and shred it yourself. It might be an extra step, but it tastes so much better. The coating on pre-shredded cheese can affect the creaminess of the dish. I use a salad shooter to shred a block of cheese in a matter of seconds. It's the best kitchen gadget/hack ever! It makes life so much easier.
Another favorite potato casserole recipe is this Loaded Potato Breakfast Casserole that won a recipe contest with Idaho Potatoes. I also have another gluten-free hashbrown casserole made without condensed soup that is delicious with 25 grams of protein per serving. Let me know if you make them! It's breakfast heaven, y'all!
Why You'll Love This Recipe
- These gluten-free cheesy breakfast potatoes are full of great flavor.
- This breakfast casserole can be made in advance for meal prep.
- Cheesy hashbrown casserole is a comfort food dish the whole family will love.
- Easy to throw in some veggies, like diced bell pepper, for a complete meal.
Ingredients You'll Need
- Ham- cooked and diced. To make this quick and easy you can buy pre-diced ham or purchase thick-cut ham from the deli and chop it up into small pieces.
- Hashbrowns- you'll need a 20 oz bag of refrigerated hashbrowns for this recipe. You can also use thawed frozen hashbrowns.
- Gluten-Free canned soup- I use Pacific Foods brand gluten-free cream of chicken soup. This cream of soup is certified gluten-free and tastes great in recipes. You can also swap the cream of chicken with cream of mushroom soup.
- Sour cream- full-fat will give this casserole a creamy, rich flavor. You can use low-fat if you are looking to cut calories a bit.
- Parmesan cheese- freshly grated for best taste and texture.
- Sharp cheddar cheese- you can use white or yellow sharp cheddar cheese. I did use low-fat here, but full fat gives you the best flavor. I also recommend shredding cheese from the block for a creamy texture.
- Butter
- Spices: paprika, salt and pepper
How To Make Cheesy Breakfast Potatoes
Step 1. Heat oven to 350 degrees F and spray a 2-quart casserole dish with non-stick olive oil spray.
Step 2. Combine all ingredients in a large bowl, reserving ¾ cup of the shredded cheddar cheese.
Step 3. Spread into the casserole dish in an even layer and top with remaining cheese.
Step 4. Bake for 45 minutes or until the hashbrowns are tender.
Variations
- Swap the sharp cheddar cheese for Monterey jack cheese or use a blend of your favorite cheeses
- Add sautéed green or red pepper (or a combination) for a veggie boost.
- Add sautéed onion or finely chopped green onions.
Recipe Tip
These cheesy breakfast potatoes can be assembled in advance. Cover the unbaked casserole with plastic wrap and refrigerate until you are ready to bake. Store any leftovers in an airtight container in the refrigerator for up to five days.
If you love this recipe I would be so grateful if you could leave a 5-star 🌟rating in the recipe card below. I love reading your comments and feedback!
Stay posted on my latest cooking adventures through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!
Cheesy Breakfast Potatoes
Ingredients
- 2 cups diced cooked ham
- 20 oz bag shredded hashbrowns in the refrigerated section
- 12 oz carton Pacific Foods organic cream of chicken soup this cream of chicken soup is gluten-free
- ¾ cup sour cream
- ¼ cup Parmesan cheese freshly grated
- 1 ¾ cups low-fat sharp cheddar cheese I used sharp white cheddar freshly shredded from the block
- ¼ cup butter melted
- ¼ teaspoon paprika
- sea salt and pepper to taste
Instructions
- Heat oven to 350 degrees F.
- Spray a 2 quart casserole dish with non-stick olive oil spray.
- Combine all ingredients in a large bowl, reserving ¾ cup of the shredded cheddar cheese.
- Spread into the casserole dish and top with remaining cheese.
- Bake for 45 minutes or until hashbrowns are tender
Notes
Nutrition
- Strawberry Cheesecake Trifle - January 31, 2023
- Air Fryer Jerk Chicken Wings - January 27, 2023
- Air Fryer BBQ Chicken Wings - January 25, 2023
Bree {Skinny Mommy}
Oh these would get gobbled up here for sure-yum!