Easter Brunch Made Easy: Rice Cooker Hash Brown Casserole

Prep Time
5 minutes
Cook Time
45 minutes


  • 6 cup frozen shredded hash browns, thawed
  • 2 cup shredded cheddar cheese
  • 1 cup diced ham or cooked bacon (optional)
  • 1/2 cup onion, diced
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder


  1. Layer the thawed shredded hash browns evenly in the bottom of the rice cooker pot.
  2. Sprinkle shredded cheddar cheese over the hash browns.
  3. Add diced ham or cooked bacon (optional), diced onions, and any other desired toppings on top.
  4. In a separate bowl, whisk together eggs, milk, salt, black pepper, and garlic powder.
  5. Pour the egg mixture evenly over the hash brown mixture in the rice cooker pot.
  6. Close the lid of the rice cooker and set it to White Rice mode.
  7. Once the cycle is complete, carefully remove the inner pot from the rice cooker and let it rest for a few minutes before serving.