Hash Brown and Egg Casserole

By CheeseDiva

Ingredients

• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 small onion, diced
• 5 eggs
• 1/2 cup milk
• 1-1/2 cup sourcream
• 1 cup sliced scallions
• Shrimpmeat?
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder
• salt and ground black pepper to taste
• 12 ounces shredded Cheddar cheese

Preparation

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the onion until evenly browned. a Meanwhile, whisk together the eggs, milk, sour cream, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the onion/shrimp mixture, and the remaining Cheddar cheese.
Cover with aluminum foil.
Garnish with scallions.
Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.