- 4
Ingredients
- 1 tbsp. unsalted butter
- 1 tbsp. vegetable oil
- 5 c. (about 1 1/2 lb.) shredded russet potatoes
- 1 lb. pork breakfast sausages, cooked, cut in half, and drained
- 1 1/2 c. (about 1/4 lb.) shredded colby cheese
- 1 1/2 c. (about 1/4 lb) shredded monterey jack cheese
- salt
- 5 large eggs, beaten with 1/4 c. whole milk
Preparation
Step 1
Preheat the oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking casserole with 1 tablespoon of butter. Preheat a large cast-iron skillet over medium-high heat for 10 minutes. Add the vegetable oil and spread it over the surface and sides of the skillet. Once the oil is hot, spread the shredded potatoes over the skillet to cover the entire surface evenly. Cook until the potatoes are golden brown and crisp on the bottom, monitoring the heat so the potatoes don't burn, about 10 minutes. Using the edge of a metal spatula, cut the potatoes into four wedges. Turn each wedge over and cook until they are golden brown on the bottom, about 10 minutes. In a bowl, combine the hash browns, sausages, and both cheeses. Season with salt and transfer to the baking casserole. Pour the egg mixture over. Cover the baking casserole with foil and bake for 30 minutes. Remove the foil and bake until the top is bubbling and golden, about 30 minutes more. Serve hot.