Sausage, Cheddar & Hash Brown Bake

By Tdunl

Potatoes need something... maybe try new suggestion

Ingredients

• ● 15 oz frozen shredded hash brown potatoes, thawed
• salt, pepper
• ● 1 pkg. (16 oz.) Johnsonville Italian All Natural Ground Sausage
• ● 3/4 cup chopped onion, didn't use
• ● 12 eggs
• ● 1 cup milk
• ● 1/4 cup chopped fresh parsley
• ● 1/2 tsp onion powder
• ● 1/8 tsp garlic powder
• ● 1 tsp. salt
• ● 1/2 tsp. pepper
• ● 1 cup (4 oz.) shredded cheddar cheese

Preparation

Step 1

1. New suggestion: cook onions in oil til transparent. mix with hashbrowns instead of with sausage.
1. Toss the thawed hashbrowns with salt and pepper and with 3 tablespoons melted butter. Press hash browns onto the bottom and up the sides of a greased 13 in. x 9 in. baking dish. Bake in a 400 degree oven for 30 minutes.
2. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain.
3. Spoon over hash browns. In a large bowl, beat the eggs, milk, parsley, onion powder, garlic powder, salt and pepper. Pour over sausage mixture. Cover and bake at 350ºF for 35 minutes. Uncover; bake 20-25 minutes longer or until center is set. 4. 4. 4. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.


Options: For a spicier dish, add 1/2 teaspoon red pepper flakes to egg mixture. To reduce cook time, in a microwave, heat hash browns until hot before pressing into baking dish. Cook time will decrease by 15-20 minutes.