Ingredients
- 4 cups diced smoked sausage
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 2 tbsp. chopped canned green chiles
- 4 Tbsp. unsalted butter
- 4 Tbsp. flour
- 2 cups whole milk
- 2 cups chicken broth
- 4 cups shredded sharp Cheddar cheese, divided
- 1 cup sour cream
- 1 tsp. kosher salt
- 1/4 tsp. pepper
- 1 (30 oz.) pkg. frozen hash browns, thawed (about 10 cups)
Preparation
Step 1
Preheat oven to 350. Spray a 3-qt. baking dish with non stick cooking spray. Set aside.
In a large nonstick skillet, cook sausage over medium-high heat until browned, approximately 5 minutes. Remove from pan with a slotted spoon, and set aside. Reserve rendered fat in pan.
Add bell pepper, onion, and chiles to pan. Cook, stirring occasionally, until tender, approximately 5 minutes. Remove from pan. Set aside.
Melt butter in pan. Add flour, cook 1 minute, stirring constantly. Slowly add milk and broth, stirring constantly. Bring mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until thickened, approximately 10 minutes. Add 3 cups cheese, stirring until melted. Stir in sour cream, salt, and pepper. Remove from heat.
In a large bowl, stir together cheese mixture, pepper mixture, sausage, and hash browns until well combined. Spoon into prepared dish. Sprinkle with remaining 1 cup cheese.
Bake until browned and bubbly, 45-50 minutes. Store, covered, in refrigerator up to 3 days.