This Potatoes O’Brien Breakfast Casserole is that best kind of savory start to the day. Five minutes of prep is all you’ll need.
- What is Potatoes O’Brien?
- Can I use fresh potatoes?
- What are Funeral Potatoes?
- More Crowd-Pleasing Favorites
- Recipe
Ingredients
I know what you’re thinking. What’s this? Christian isn’t making everything from scratch? I hear you!
Sometimes, though, you’re in a hurry. In this case, I’m using ready made Ore Ida Potatoes O’Brien. You don’t even need to thaw them.
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I’m also using Cream of Chicken soup. It’s comfort food, right? I usually don’t use it much, but, again, it’s great when you’re in a hurry. And, you probably have it in your pantry already.
Feel free to use any cheese you like. I’ve used Mozzarella and Cheddar cheeses here, but it would be just as good with Monterey Jack, Colby, Colby Jack. Want to add a little bit of spicy heat? Try Pepper Jack.
I don’t mind telling you that I completely made up this Potatoes O’Brien breakfast casserole because I found a bag of the potatoes in the freezer when I was looking for frozen French fries. Don’t judge. I’m a big potato lover.
What is Potatoes O’Brien?
You can find these in the freezer section. It’s a mixture of cubed potatoes with bits of bell pepper and onion. It’s obviously delicious by itself, but I’m going further.
I love cheese and potatoes. For a side dish, there’s really nothing better. I’ve added cubed ham to make this a meal.
If you have bacon, sausage or some leftover ground meat, go ahead and add it instead. You can even use smoked sausage or kielbasa. Be creative!
If you want to add breakfast sausage, ground meat or bacon, you should cook then drain it before adding it to the casserole baking dish with the other ingredients.
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Can I use fresh potatoes?
If you prefer to make your own Potatoes O’Brien, it’s okay to start with fresh potatoes instead of the shortcut of the frozen version.
Just estimating, I would use about three peeled, cubed potatoes. Use one medium onion, ½ red bell pepper and ½ green bell pepper.
You will need to adjust your cooking time to ensure the potatoes are cooked through, but not mush, during the baking.
Have a look at this Potatoes O’Brien recipe from A Family Feast to get more of an idea of how it’s made.
What are Funeral Potatoes?
Funeral potatoes get their name because many people will traditionally bring a cheesy potato casserole to the after-funeral meal.
This isn’t exactly Funeral Potatoes but, based on everything I’ve read, apparently it’s pretty close to the same. Like many of my Mexican recipes, what goes into Funeral Potatoes varies by region and family.
This is another option of cheesy potato goodness with a crowd-pleasing number of servings. We didn’t have a crowd. I ate these for leftovers until they were gone because… yum!
More Crowd-Pleasing Favorites
This potato and cheese casserole is obviously a favorite to take to any church, potluck or family reunion. Here are some of my other favorites.
- Pork Tamale Casserole
- Ground Beef Baked Spaghetti Casserole
- Cheesy Ranch Potatoes
- Chile Relleno Casserole
Recipe
Potatoes O’Brien Breakfast Casserole
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- 9 x 13" baking dish
- Aluminum Foil
Ingredients
- Cooking Spray, like Pam
- 28 ounces Potatoes O'Brien, still frozen, like Ore Ida
- 1 cup Sour Cream
- 10.5 ounces Cream of Chicken Condensed Soup
- 1 cup Cubed Ham
- 1 cup Mozzarella Cheese, shredded
- ½ cup Butter, one stick, melted
- 1 teaspoon Pepper
- 1 cup Cheddar Cheese, shredded
Instructions
- Preheat oven to 350℉.
- Spray 9" x 13" baking dish. Set aside.
- In large bowl, mix together all ingredients, except cheddar cheese.
- Spread potato mixture evenly in baking dish.
- Sprinkle cheddar cheese evenly on top.
- Cover with aluminum foil and place in oven for 50 minutes.
- Remove foil, bake 10 minutes more.
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Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Pat N. says
We wanted my hash brown casserole with leftover steak last pm as it was snowing & we wanted comfort food to watch the NFL playoff games. I only found Ore-Ida O’Brien potatoes, not plain hash browns, hiding in the bottom of my freezer. I found your recipe and I had all the ingredients except ham, so I did substituted it with fine chopped bacon. I hate going to the store when in snows in the South. This was so super easy and a perfect cure for our craving!! Next time I will use ham. A great winter dish!!
Christian Guzman says
That’s great! I love your substitution. In fact, why not both ham AND bacon? I’m going to have to try that myself. Thanks for visiting!
Christian Guzman says
That’s great! Thanks for your suggestions and thank you for visiting!
Christian Guzman says
I’m glad you enjoyed it. Thanks for the tip and thank you for visiting!
Marie Hegman says
It was really good but the potatoes stayed a little harder then I like, I even cooked it a little longer and they were not that soft but it had great flavor.i will make again just bake it longer.
Christian Guzman says
That’s interesting. I wonder why that happened. I’m so glad you liked it and hope that the next time will get those potatoes cooked through for you. Thank you for visiting.
Irene says
I heat the potato mixture in the microwave first. Same with the soup and sour cream. Not nearly so long to bake and it’s all piping hot when the cheeses is melted. Much faster.
Christian Guzman says
Sounds like a great idea!
Julie says
Do you add milk or water to the soup?
Christian Guzman says
You use the soup alone. You won’t add anything to it other than the ingredients listed. I hope that helps. Thank you for visiting!
Terry says
We love this recipe! Have made it several times now. The original recipe is great as is and also a great starting point for adaptation. We’ve done bacon, because . . . Bacon! We’ve also used pepper jack cheese and added diced Hatch chilies, yum! Also we’ve pre-browned the potatoes and onions in a skillet to get some browning before adding them. Sometimes we just make it exactly as is. So simply yet always delicious.
Christian Guzman says
That’s really great! I feel the same way about bacon too. You can never have enough. Thank you for visiting!
Maggie says
What an easy and delicious recipe! I think this might be Christmas breakfast. We loved it so much.
Gwynn says
You had me at bacon! Such a delicious recipe and so easy to make too!
Jamie says
Wow! Another dish for our all-time favorite Potato! This casserole looks incredibly delicious and yummy! A perfect breakfast dish that everybody would love and will enjoy!
Ann says
This sounds like a tasty breakfast casserole. This would be great to make for Christmas morning breakfast. Thanks for the recipe share!
Amy Liu Dong says
Such an easy, delicious, and healthy breakfast dish to make for my family. Yum!
Zhen says
I love finding new ways to use chicken soup and this recipe was delightful. Everyone enjoyed it very much!
Colleen says
These cheesy potatoes were absolutely delicious and totally satisfied our comfort food cravings. Thanks for sharing!
Britney Jones says
Looks delicious! I love Potatoes O’Brien but you just took them to a whole new level! So excited to get in my kitchen and make this for my fam! Thanks for sharing this recipe!
Maria says
Hi
Have you prep the night before
I know you said it’s 5 minute prep but
Mornings are super busy.
Just checking.
Thanks
Christian Guzman says
I’ve never tried it, but I see no reason why you couldn’t do that. Just put some foil or plastic wrap over the top and put it in the refrigerator. Depending on your casserole dish, you may want to let it sit on the counter for a little bit so you don’t shock the dish by putting it directly into the heat. And, it may require more baking time. Thank you for visiting!
Donna W says
I really enjoyed this dish. It was very tasty. I followed the recipe as written. I did thaw the Potatoes O’Brien before I cooked the casserole because I wanted to make sure they cooked through. Thank you for sharing your recipe. This is a keeper.
Christian Guzman says
That’s great! I’m glad you enjoyed it. Thank you for writing!
Chris Wilburn says
I am still waiting to try your recipe. Can you add eggs to this recipe? If you do would you change any of the amounts of things? How many eggs would you suggest using, if it’s possible to add?
Thank you.
Christian Guzman says
I made a very similar recipe last weekend with frozen hash browns instead of little cubes. I think I added about 5 eggs (broken up with a fork first). Everything else was pretty much the same. Essentially, you’re doing the same thing as you would with “egg bites” or quiche, so it should work for you. Use a toothpick to check doneness.
Maida Millan says
Great recipe, thank you!!! I decided to use Spanish Chorizo instead of ham. Total game changer! It was spicier (not hot), and it added a great dimension.
Christian Guzman says
Yum! I’ll bet that was fantastic. Thank you for writing.
Brenda says
I love potato casseroles. And this one is excellent!
I used bacon (of course)
and it turned out amazing. A great comfort food dish!
Christian Guzman says
That’s great! I’m glad you’re enjoying it. Can’t go wrong with bacon. Thank you for writing!
Pamela says
Wonderful recipe. Hubby missed the eggs so this time I whisked 8 eggs with 1/2 cup heavy cream, seasoned salt, onion powder and garlic. Poured over potatoes and bacon and cheese. More cheese to top it off. You can never have to much cheese! 😉 Bake for 30 minutes covered and uncover for the last 30. YUMMY!
Christian Guzman says
That’s wonderful to hear. I’m glad it worked out so well for you. Thank you for writing!
Ed O says
Christian the 9×13″ casserole dish, is it a 3 or 5 quart? Looking forward to making the O’Brien casserole.
Christian Guzman says
The paperwork I have for this particular dish says 76 ounces, or 2 to 2 1/2 quart. I hope this helps. Thank you for writing!
Betty Gehrken says
Really great, I used Campbells Cream of Bacon condensed soup.
Christian Guzman says
That sounds delicious. I’ve never heard of that flavor. I’ll have to check it out. Thank you for writing!
Vicki says
I made this today for Easter, and my Family loved it didn’t leave a single bit in pan! The only modification I had to make was to substitute cut up fully cooked turkey sausage patties in place of cubed ham, as I am allergic to pork! My Family was highly impressed and requested I make this again!! Thanks Christian!!
Christian Guzman says
That sounds wonderful! I’m glad it worked out for you. Sounds delicious with the turkey sausage. Thank you for writing!
Mary Keeton says
I’ve made this before using shredded hashbrowns. but I had the frozen cubed potatoes with onions and peppers. So I found your recipe and it was amazing. I’m never going to use the shredded kind again. As a matter of fact, as I’m typing this, it’s in the oven baking away. only thing I added was crushed Layes potatoe chips as a topping. Gives it a good crunchy texture. my new favorite. As a bonus, it’s always my lunch the next day. thank you for changing my potatoe casserole for the better. 😁
Christian Guzman says
Oh, wow! I’m going to have to try your potato chips trick next time!
Karen Shepard says
Love it! Not having to thaw the potatoes is such a time saver. I made this as a last-minute addition for a group lunch. Everyone raved- it’s now been added as a regular dish to our lunches! Thank you!
Christian Guzman says
That’s great! I’m glad it worked out so well for you. We love it here too. Thank you for writing!