Hash Brown Lasagna
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Vegetable and Chicken Hash brown lasagna recipe

Author: Petro


  • 7 cups Hash Browns
  • 1/4 cup Vegetable Oil
  • 1 Onion finely chopped
  • 3 green onions chopped
  • 1 pound ground chicken breast
  • 4 cups frozen mixed vegetables
  • 1 large red bell pepper
  • 2 cups tomato sauce
  • 2 cups mozzarella cheese grated
  • 3 cloves garlic smashed
  • 6 eggs beaten
  • 1 cup skim milk
  • bunch of dill chopped
  • salt and pepper to taste


  • Grease a 10" square baking or casserole dish.
  • Preheat oven to 350 F.
  • Heat oil in a large skillet over medium heat. Add onion, green onion, garlic and Hungry Jack hashbrowns. Cook about 5-7 minutes or until golden brown. Remove mixture and set aside.
  • Brown the meat in a skillet.
  • Add all vegetables, cook for 2 minutes then add the tomato sauce. Cook over medium heat, stirring, for about 3-5 minutes.
  • Add salt and pepper to taste.
  • Beat the eggs, add milk then add the chopped dill and a pinch of salt.
  • Layer, in order, the following: half the potatoes, half the vegetable, meat and sauce blend, 1/3 of the cheese, 1/2 the egg mixture. Gently poke with a fork all over. Repeat.
  • Bake for approx. 20 minutes then add the remaining mozzarella and bake for 5 more minutes.
  • Allow to cool in the baking sheet/casserole and serve warm with a side salad.