Cheesy Brunch Potatoes Recipe

No brunch is complete without cheesy potatoes! Made using a combination of potato and cheese soups, these Cheesy Brunch Potatoes are light, fluffy and oh so delicious! Serve them alongside a homemade biscuit or a few slices of avocado for a tasty addition to any early morning party.
Makes: 12-14 servings
Skill Level: Beginner

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Step 1

Preheat oven to 350°F. Prepare 13 in. x 9 in. pan with vegetable pan spray.

Step 2

In large bowl, stir together potato soup, cheese soup, cubed pasteurized cheese, sour cream, 1/3 cup green onions, smoked paprika, onion powder and garlic powder. Add frozen potatoes and ham; stir until coated. Spoon mixture into prepared pan; sprinkle with cheddar cheese.

Step 3

Bake 60-65 minutes or until casserole is heated through and bubbly. Cool on cooling grid 10 minutes; sprinkle with remaining 1/3 cup chopped green onions. Serve hot.

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Potato soup

1 can cream of Potato soup (10.5 oz.)

cheddar cheese

1 can cheddar cheese (10.75 oz. soup)


1 package pasteurized cheese (8 oz., cubed)

sour cream

1 cup sour cream

green onions

2/3 cup green onions (chopped, divided)


1 teaspoon smoked paprika

onion powder

1/2 teaspoon onion powder

garlic powder

1/2 teaspoon garlic powder


1 package frozen diced Potatoes (32 oz.)


1 package ham (16 oz. steaks, diced)

shredded Cheddar cheese

1 cup shredded Cheddar cheese

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