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Jalapeno Popper Hash Brown Casserole

Jalapeno Popper Hash Brown Casserole is a creamy, cheesy jalapeno breakfast casserole with bacon. This crowd-pleasing, pot-luck perfect jalapeno hash brown casserole recipe is bang for the buck! Easy to make and SO popular Every time.

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plated serving of hash brown casserole on a white plate with a fork

Say YES to this cheesy, creamy potato casserole

I completely went for the cheap thrill with this jalapeno breakfast casserole. And actually and in full disclosure, I made this for a Thanksgiving pot-luck for work, and I literally made it up the morning of.

I have no problem serving 50+ people something I just completely made up, and I did the same thing for my Mediterranean Crescent Ring which went on to become my biggest recipe ever.

I also have no words for how good this is! Hope my coworkers did not mind the corner section missing – YUMMM.

This jalapeno popper hash brown casserole recipe is so easy, especially with buying the potatoes already sorta prepped for you. This is a total recipe hack I do ALL the time.

Then we just mix up a bunch of stuff, classic hashbrown casserole ingredients for the most part, then top with bacon-y and jalapeno-y toppings. And cheeeseee.

And we are good! So good, in fact, that this potato casserole will blow you and your friends away.

Even though this is a jalapeno recipe, it is NOT overly spicy. It is not going to make anyone go running for the milk carton, and it is safe.

cooked casserole in bake dish topped with cheese, bacon, and jalapenos, close view

The ingredients

  • Fresh shredded hash brown potatoes. You can shred fresh potatoes of course, but I cut the corner and purchase the bags of potatoes already shredded. These are available frozen or unfrozen. Thaw first if using frozen.
  • Sour cream.
  • Condensed cream of chicken soup. Opt for name brand and not generic for this soup. I have tried generic brands and they do not work.
  • Shredded sharp cheddar cheese.
  • Unsalted butter. Bring your butter to room temperature so it will stir into the other ingredients.
  • Jalapeno slices from a jar. Meaning, the pickled kind. I have used fresh/raw, and if you want your casserole spicier go for that! But since I make this to serve others, I keep it milder with pickled jalapeno.
  • Seasonings: kosher salt and cracked pepper
  • Bacon.
  • Chives for garnish. If chives are not available, scallion (green onion) is an appropriate substitute.
shredded potatoes  in glass bowl

Steps for preparation

Making this dish is SO easy and it serves a crowd, which I why I call it “pot-luck perfect”. It is no brainer, no-fail, and no experience necessary.

First, combine ingredients and assemble

At this point the potatoes should be shredded and bacon cooked and crumbled, so we are simply mixing ingredients in a bowl. This stage takes just a couple minutes.

Potatoes, condensed (undiluted) soup, sour cream, butter, seasonings, half the jalapenos chopped, and half the cheese go into the bowl.

Simply mix these ingredients together and pour into a standard 13×9 or equivalent bake dish. Cover with foil, and you are ready to bake your jalapeno popper hash brown casserole.

close shot of a spoonful of potato casserole on a white plate

Second, bake the casserole

Once our jalapeno hash brown casserole is put together and tucked away under a layer of foil in the bake dish, we bake… For a while.

See, one key to successful hash brown casserole is ensuring that the potatoes cook fully through, even to the center. I cover with foil and bake a full hour to allow for full cook-age but also keep covered so the top does not dry out or burn.

After an hour, we remove the foil and top with the remaining cheese and rest of the jalapeno sliced (not chopped this time) and let her cook another 20 minutes or until cooked fully through the center.

If the cheese on top starts to cook too much, simply loosely layer a piece of foil over top. Just know that a key to GREAT hash brown casserole is getting the potatoes cooked through. Potatoes should not be al dente, if you know what I mean.

Finally, finish by topping with bacon and chives and we are ready.

wooden spoon lifting up jalapeno breakfast casserole

Tips and FAQs

Cover this jalapeno popper hash brown casserole with foil to bake first for a full hour. This is to help ensure potatoes are cooked all the way through.

I purchase pre-shredded potatoes and even pre-diced jalapenos to aid with ease of preparation, but this is optional.

Note that only half the cheese and half the jalapeno are added when the jalapeno breakfast casserole ingredients are first mixed together. The rest of the cheese and jalapeno are added after an hour of cooking when we remove the foil.

Also note that the bacon is only added at the end once the casserole is cooked because the bacon is already cooked.

This recipe can be assembled in advance and cooked later provided that purchased fresh shredded potatoes are used since they have been treated not to brown. Potato your shred yourself will brown and I honestly do not know about frozen.

So, if making ahead is desired, I recommend cooking ahead of time as well because this breakfast casserole reheats like a rockstar. Either reheat individual or smaller portions in the microwave, or reheat covered with foil in the oven.

Regardless, wait until serving to top with the chive to leave them fresh and green.

view of complete cooked recipe in bake dish

More jalapeno recipes

Also check out another holiday favorite, the Best Stuffing Ever.

Jalapeno Popper Hash Brown Casserole

Jalapeno Popper Hash Brown Casserole

Jalapeno Popper Hash Brown Casserole is a creamy, cheesy jalapeno breakfast casserole with bacon. This crowd-pleasing, pot-luck perfect jalapeno hash brown casserole recipe is bang for the buck! Easy to make and SO popular Every time.
5 from 9 votes
Print Pin Rate
Course: Breakfast, Main Course, Side Dish
Cuisine: American
Keyword: jalapeno breakfast casserole, jalapeno hash brown casserole, jalapeno popper hash brown casserole
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Authur: Erica
Servings: 12 people
Calories: 391kcal



  • Preheat oven to 400°F.
  • In a large mixing bowl, combine the sour cream, soup, 2 cups cheese, butter, chopped jalapenos, salt, and pepper with the potatoes.
  • Transfer to a 13×9 baking dish sprayed with cooking spray. Cover dish with foil. Bake for 1 hour.
  • Remove casserole from the oven. Top with the remaining cheese and jalapeno slices. Cover with foil, return to the oven, and cook for another 20 minutes or until potatoes are soft.
  • Remove from the oven and top with bacon and chopped chives.


Calories: 391kcal

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