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Hash Brown Potatoes - Cheesy Kielbasa and Potato Casserole


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Rate this recipe 3.6/5 (8 Votes)


  • 1 pound of kielbasa cut into 1/2 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



Step 1

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.

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