(adapted from Allrecipes)
Servings:
about 6
This made me smile! The combination of Simply Potatoes Southwest hashbrowns and hot sausage is perfect. It has a bit of spice but not too much. The great thing is that you can make it less spicy by using regular sausage and hashbrowns, as well as whatever cheese blend makes you smile. Lots of possibilities here! This came together quickly and does not have to sit overnight in the refrigerator. Serve it with cheese grits and cranberry English muffins (topped with cinnamon butter of course) and you're all set for Sunday brunch!
INGREDIENTS:
1
Tablespoon olive oil
1
pound hot sausage
1
small onion, diced
½
package Simply Potatoes Southwest Hashbrowns
1
cup shredded cheddar cheese (or your favorite)
½
teaspoon ground black pepper
1
½ teaspoon salt
1
cup milk
3
large eggs, beaten
DIRECTIONS:
·
Preheat
oven to 350 degrees F and lightly grease a square casserole baking dish or deep
dish pie plate.*
·
Heat
a large skillet over medium-high heat.
Add olive oil, sausage, and onions.
Cook and stir until sausage is browned and crumbly (about 7
minutes). Drain and discard grease.
·
In
large bowl, stir together hash browns, cooked sausage ixture, cheese, ½ teaspoon salt and black
pepper together. Whisk milk, eggs, and
remaining salt together in another bowl. Pour hash brown mixture into prepared
baking dish; pour egg mixture evenly over hash brown mixture.
·
Bake
in preheated oven until bubbling and golden, about 45 minutes.
*I
used a 10-inch cast iron skillet for both browning the sausage and baking the
casserole.
