Breakfast Hash Brown Casserole Bake
A breakfast big enough to feed your entire crew? Come and get it! This Potato Country™ casserole features our Thick Cut Hash Browns in a starring role, but this recipe’ll play nice with any Grown in Idaho® spuds you grab.
Ingredients
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1/2 bag Grown in Idaho® Thick Cut Hash Browns, frozen
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1 lb sausage, casings removed
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8 large eggs
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1 1/2 c shredded cheddar cheese, divided
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1 1/4 c milk
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1 tsp kosher salt
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Black pepper
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Chopped scallions, for garnish
Directions
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Preheat oven to 350°F.
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Crumble sausage into a non-stick skillet set over medium heat. Sauté until browned and cooked through. Use a slotted spoon to transfer the meat to a paper towel-lined plate and allow any excess fat to drain. Do not wash the pan.
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Add hash browns to the skillet with the remaining sausage fat and cook, stirring occasionally, for 3–5 minutes, until heated through and beginning to brown. Add 1 tablespoon of oil if the pan seems dry. If necessary, add an additional tablespoon of oil to coat the potatoes.
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Transfer sausage and hash browns into an 11 x 7-inch greased baking pan. Stir together.
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Meanwhile, whisk eggs, 1/2 cup cheddar cheese, milk, salt, and pepper in a medium bowl.
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Pour the egg mixture over the hash browns, then top with the remaining 1 cup cheddar cheese. Bake in the oven for 50–60 minutes, or until the eggs are cooked through and the cheese is golden brown.
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Remove casserole from oven and cool for a few minutes before cutting and serving. Top with chopped scallions. Serve immediately.
