Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed and patted dry
  • 2 tbsp melted unsalted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 10 large eggs
  • 1 cup whole milk
  • 1 1/2 cups smoked turkey, finely diced
  • 2 cups sharp cheddar cheese, shredded
  • 1 tbsp fresh parsley, minced
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, toss the thawed hashbrowns with 2 tbsp melted unsalted butter, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp kosher salt.
  3. Spread the potato mixture into the bottom of the baking dish, pressing down firmly with a spatula to create a dense, even layer.
  4. In a large mixing bowl, whisk 10 large eggs and 1 cup whole milk until the mixture is completely smooth and pale yellow.
  5. Stir in 1 1/2 cups finely diced smoked turkey, 1 tbsp minced fresh parsley, 1/2 tsp cracked black pepper, and 1 cup (115g) of the shredded sharp cheddar cheese.
  6. Pour the egg and turkey mixture evenly over the potato base.
  7. Sprinkle the remaining 1 cup (115g) of shredded sharp cheddar cheese across the top.
  8. Bake for 40–45 minutes, or until the edges are mahogany-colored and the center is set with an internal temperature of 160°F (71°C).
  9. Let the casserole rest for 5–10 minutes before slicing into 12 squares.