Ingredients:

  • 30 oz (850 g) Frozen Shredded Hashbrowns (fully thawed)
  • 1/4 cup (60 g) Unsalted Butter, melted
  • 1 tsp Kosher Salt (for crust)
  • 1/2 tsp Black Pepper (for crust)
  • 8 slices Smoked Bacon (cooked crisp and crumbled)
  • 1/2 medium Yellow Onion, finely diced
  • 1 Tbsp Neutral Cooking Oil
  • 1 1/2 cups (180 g) Sharp Cheddar Cheese, grated (reserve 1/4 cup for topping)
  • 12 Large Eggs
  • 1 cup Whole Milk or Single Cream
  • 1 tsp Dijon Mustard
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Kosher Salt (for custard)
  • 1/4 tsp Black Pepper (for custard)

Instructions:

  1. Preheat the oven to 400°F (200°C). Grease a 9x13 inch baking dish well.
  2. Place the thawed hashbrowns onto a sturdy kitchen towel and squeeze out as much moisture as possible to prevent a soggy base.
  3. Transfer the dried potatoes to a bowl, drizzle with melted butter, and season with 1 tsp salt and 1/2 tsp pepper. Toss until evenly coated.
  4. Press the seasoned hashbrown mixture firmly and evenly into the prepared baking dish, extending slightly up the sides. Pre-bake for 15 minutes until the edges start to crisp.
  5. While the crust bakes, cook the diced bacon until crisp. Drain excess grease. In the same pan, sauté the diced onion in 1 Tbsp of oil until translucent (about 5 minutes). Combine the cooked bacon and onion.
  6. In a separate large bowl, whisk the 12 large eggs vigorously. Gradually whisk in the milk/cream, Dijon mustard, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper until the mixture is uniform.
  7. Remove the pre-baked crust from the oven. Sprinkle half (about 1 cup) of the grated cheddar cheese evenly over the crust.
  8. Distribute the bacon and onion mixture evenly over the cheese layer, then sprinkle the remaining 1/4 cup of cheese on top.
  9. Slowly and evenly pour the egg custard mixture over the fillings, ensuring the liquid settles into the corners.
  10. Reduce the oven temperature to 375°F (190°C). Bake for 30–35 minutes, or until the centre is set and the top is golden brown. Tent with foil if browning too quickly.
  11. Remove from the oven and let the casserole rest for 10 minutes before slicing and serving.