Potatoes, kielbasa, leeks, mushrooms, and cheese, baked until it's brown and bubbly! Recipe from Lisa@The Cutting Edge of Ordinary
1
pound of kielbasa cut into ½ inch pieces
1
bag (20 ounces) refrigerated shredded hash brown potatoes
(I used Simply Potatoes, they are in the refrigerated section, if you are using frozen hashbrowns, make sure to thaw them first)
2
cups shredded cheddar cheese (8 ounces)plus extra for the top
1
cup sour cream
2
medium leeks, white and light green parts only, sliced thin (you can substitute 1 medium onion, chopped if you don't like leeks)
1
package baby bella mushrooms, roughly chopped
salt and pepper to taste
Oven to 350. Lightly spray a 9x13 inch baking pan. In a skillet cook the leeks in 2 tablespoons of olive oil. Cook for about 5 minutes, then add in the mushrooms. Cook until mushrooms are tender. Transfer to a large bowl. Cut the sausage into ½ inch cubes and add to the bowl. Add in the remaining ingredients and stir gently to combine. Spread into pan. Sprinkle with a little more shredded cheddar. Bake 40 – 45 minutes or until lightly browned. Let stand 5 minutes before serving.
Facebook Conversations
Just Peachy!
To make minor changes, add a photo, or adjust privacy,
Edit Recipe.
Something's Fishy!
To report a problem with this RecipeSnap, please contact us.
We are happy to help, Monday to Friday, 9AM to 6 PM CT.
Report Problem.
