This oven-baked 4-ingredient Amish-style breakfast potato casserole is exactly the kind of recipe I lean on during busy workweeks. It’s inspired by the simple, hearty casseroles you find at small-town church potlucks here in the Midwest—nothing fancy, just honest comfort food that feeds a crowd. You literally pour whisked eggs over a bed of raw shredded russet potatoes, add two more simple ingredients, and slide the glass baking pan into the oven. It’s the kind of morning meal that mysteriously disappears faster than anything else on the table, whether it’s a lazy Sunday brunch or a quick breakfast-for-dinner night.
Serve this casserole hot, straight from the glass baking pan, with a side of fresh fruit or a simple green salad to balance the richness. I like to add a little hot sauce or ketchup on the side for anyone who wants extra flavor. It pairs really well with crispy bacon or breakfast sausage links if you want more protein, and a slice of toast or an English muffin is perfect for scooping up the soft, eggy potatoes from the corners of the pan.
4-Ingredient Amish Breakfast Potato Casserole
Servings: 6
Pour whisked eggs over raw shredded russet potatoes, plus 2 simple ingredients, into a glass baking pan for a morning meal that disappears faster than anything else
