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Creamy Potatoes and Eggs

Creamy Potatoes and Eggs

Creamy Potatoes and Eggs

  • Cook Time: 45 Minutes
  • Yield: 6 servings

Perfect for brunch or dinner! This can be made ahead, then baked later.


  • ¼ tsp. parsley
  • 1 tsp. Garlic Salt
  • 3 c. (12 ounces) frozen hash brown potatoes
  • ¼ c. milk
  • 2 eggs, beaten
  • 1 egg, hard cooked, sliced
  • 13 c. chopped onion
  • 1 pkg. (8 ounces) cream cheese
  • 4 eggs, hard cooked, cut into wedges


  1. Preheat oven to 325ºF.
  2. Combine milk, beaten eggs and cream cheese in medium saucepan. Heat over medium heat, stirring constantly until cheese is melted. Remove from heat.
  3. Mix hash browns, onions, garlic salt and hard cooked eggs in greased 2-quart casserole. Pour milk mixture over all; stir to  combine. Cover.
  4. Bake for 30 minutes. Sprinkle top with parsley. Place egg slices, overlapping, in center of casserole. Serve.