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
This 4-Ingredient Amish Breakfast Potato Casserole is the ultimate “back-to-basics” morning meal. It relies on the natural starch of the russet potatoes to bind with the eggs, creating a texture that is part-hashbrown, part-frittata. Because it uses raw shredded potatoes rather than frozen, you get a much fresher, earthier flavor that pairs perfectly with the sharp tang of melted cheddar.
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4-Ingredient Amish Breakfast Potato Casserole
Ingredients:
| Ingredient | Amount |
| Raw shredded russet potatoes | 4 cups |
| Large eggs | 6 |
| Shredded mild cheddar cheese | 1 cup |
| Kosher salt | 1 teaspoon |
| Black pepper (optional) | 1/4 teaspoon |
How To Make 4-Ingredient Amish Breakfast Potato Casserole:
Step 1: Prep the Pan and Oven: Preheat your oven to 375°F. Lightly grease a 9×13-inch glass baking pan with cooking spray or a neutral oil.
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Tip: Glass pans are excellent for this recipe because they distribute heat evenly, helping the bottom layer of potatoes get tender without burning before the eggs set.
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Step 2: Shred the Potatoes: Peel and shred about 3 medium russet potatoes using the large holes of a box grater. Measure out 4 cups.
Tip: If your potatoes look very “milky” or wet after shredding, give them a quick squeeze in a kitchen towel. Removing that excess moisture ensures the casserole bakes up firm rather than soggy.
Step 3: Layer and Whisk: Spread the shredded potatoes evenly in the bottom of your prepared pan. In a medium bowl, whisk the eggs with the salt and pepper until they are slightly frothy.
Step 4: Combine: Slowly pour the egg mixture over the potatoes. Use a fork to gently poke the potatoes if needed, ensuring the egg seeps all the way to the bottom of the pan. Sprinkle the shredded cheddar evenly over the top.
Step 5: Bake to Golden: Bake for 35/45 minutes. You’ll know it’s ready when the center no longer jiggles and the cheese on top has turned a beautiful golden brown.
Step 6: The Rest: Let the casserole sit for 5/10 minutes before slicing. This allows the steam to settle and the proteins in the egg to firm up, giving you clean, square slices.
