Crispy Ham and Egg Funeral Potato Breakfast Casserole Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go. Preheat your oven to 375°F (190°C) to ensure it is at the correct temperature when the dish is ready to bake.

Take the ham out of the refrigerator briefly to ensure it is at a manageable temperature for cubing if necessary. Have your baking dish, mixing bowl, and whisk ready on the counter, and ensure you have enough space to assemble the casserole comfortably without rushing.

Instructions

Assembling the base

1. 1Prepare the base
   Preheat your oven to 375°F (190°C). In a large 9x13 inch ceramic baking dish, spread the frozen shredded hash browns evenly. Scatter the diced cooked ham over the potatoes, ensuring an even distribution across the dish.
   Look for The dish is filled with an even layer of potatoes and ham.
   Tip Ensure the hash browns are evenly spread to allow for uniform cooking throughout the casserole.

The hash browns and ham should be distributed evenly across the bottom of the dish. There should be no large clumps of potatoes, and the ham should be well-distributed so that every portion receives a good amount.

The dish should feel prepared and ready to receive the liquid component without any extra ingredients cluttering the workspace.

Incorporating the egg mixture

2. 2Add the creamy egg mixture
   In a separate bowl, whisk together the eggs and sour cream until the mixture is smooth and fully combined. Carefully pour the egg mixture over the hash browns and ham in the baking dish, making sure it coats everything evenly.
   Look for The egg mixture covers the potatoes and ham.
   Tip Whisk thoroughly to ensure no streaks of sour cream remain, which helps in achieving a consistent texture.

The egg and sour cream mixture should be completely uniform in color and texture. When poured, it should coat the hash browns and ham thoroughly. If you notice any dry spots on the surface of the potatoes, gently nudge them with a spatula to ensure they are moistened by the egg mixture, creating a cohesive base.

Adding the final crust

3. 3Top and bake
   Sprinkle the crushed cornflakes over the top of the casserole. Dot the surface with small slices of butter. Place the dish in the preheated oven and bake until the eggs are set and the crust is golden brown, reaching an internal temperature of 160°F (71°C).
   Look for The top is golden brown and crispy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch the crust during the last few minutes to prevent the cornflakes from browning too quickly.

The cornflakes should cover the surface of the casserole in an even, thin layer. The butter slices should be spaced out across the top to ensure that as they melt, they coat the cornflakes evenly. The dish is ready to enter the oven when the topping is assembled and the oven has reached the target temperature.

Common mistakes

A common mistake is using too much heat, which can burn the cornflake topping before the eggs have finished setting in the middle. If you notice the top browning too fast, cover it with foil. Another error is failing to whisk the eggs and sour cream enough; a lumpy mixture can lead to uneven texture.

Finally, avoid over-packing the hash browns; they should be spread in an even layer to ensure the egg mixture can flow through them, creating a uniform, delicious result in every single square.

How to tell it’s done

The casserole is done when the egg mixture is fully set in the center and no longer jiggles when the dish is gently shaken. Using a digital thermometer, check that the internal temperature has reached 160°F (71°C) to ensure the eggs are safely cooked.

The cornflake topping should be a deep golden brown and feel crisp to the touch. Let the casserole rest for at least 5 minutes before serving, which allows the layers to settle and makes it easier to cut into neat, square portions.

• Egg dishes: 160°F (71°C) in the thickest part