Servings: 6
Pour whisked eggs over raw shredded russet potatoes, add two more simple ingredients, and bake—a breakfast so comforting it vanishes from the table faster than anything else. This easy, oven-baked casserole is inspired by classic small-town Midwestern church potlucks: simple, hearty, and full of flavor with minimal effort. Perfect for lazy Sunday brunches, weekday mornings, or even breakfast-for-dinner nights.
Serve it warm straight from the glass baking pan with fresh fruit, a light green salad, or a little hot sauce or ketchup on the side. For more protein, pair it with crispy bacon or breakfast sausage links, and don’t forget a slice of toast or an English muffin to scoop up the soft, cheesy potatoes from the corners.
Ingredients
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4 cups raw shredded russet potatoes (about 3 medium), loosely packed
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6 large eggs
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1 cup shredded mild cheddar cheese
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1 teaspoon kosher salt (plus ¼ teaspoon black pepper, optional but recommended)
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Cooking spray or 1 tablespoon neutral oil (for greasing the pan)
Directions
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Prep the oven and pan: Preheat to 375°F (190°C). Lightly grease a 9x13-inch glass baking pan with cooking spray or neutral oil, coating the bottom and sides.
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Prepare the potatoes: Peel, wash, and shred the russets using the large holes of a box grater or food processor. Measure 4 cups loosely packed. If very wet, gently squeeze in a clean towel to remove excess moisture.
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Layer the potatoes: Spread the shredded potatoes evenly in the greased pan, breaking up clumps so the layer is fairly uniform.
