Sausage Hash Brown Casserole
User Reviews
5
Sausage Hash Brown Casserole
Description
The Sausage Hash Brown Casserole combines thawed shredded hash browns pressed and baked to develop a crispy golden crust. On top, cooked breakfast sausage combines with sharp cheddar cheese and scallions, layered over beaten eggs poured atop the hash brown base. Baking until eggs set results in a filling coastal texture contrast: a crunchy potato bottom with a tender, cheesy, and meaty egg top. Adjust seasoning with salt and pepper to taste.
Preparation includes cooking sausage separately to brown and drain excess fat, then mixing with cheese and scallions before layering. The finished casserole cools slightly before slicing into eight portions suitable for a group meal.
This casserole fits the breakfast table as a substantial dish. Variations include substituting bacon, ham, or turkey sausage or using tater tots as the crust instead of hash browns, adapting to preferences or what’s available. The recipe accommodates holding cooked sausage a couple of days before assembly and stores leftovers refrigerated up to four days for convenient reheating.
Ingredients
- 3 cups hash brown potatoes thawed, frozen, shredded
- salt freshly ground
- black pepper freshly ground
- 3 tablespoons butter melted
- 1 pound breakfast sausage ground
- 6 egg
- 2 cups (8 ounces) cheddar cheese shredded
- 1/4 cup scallions or chives, finely chopped, plus more for garnish
Instructions
- Preheat oven to 425 degrees. Coat a pie plate or oven-safe skillet with nonstick spray. Line a plate with paper towels.
- In a medium bowl, combine hash browns, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine. Drizzle with the melted butter. Press into the bottom of the prepared pie plate. Bake for 25 minutes or until golden brown around the edges. Remove from oven and reduce oven temperature to 350 degrees.
- In a large nonstick skillet over medium-high heat, cook breakfast sausage until browned, about 7-10 minutes, breaking up any large pieces. Remove sausage from skillet and drain on prepared plate. Set aside.
- Meanwhile, in a medium bowl, whisk eggs together and set aside. In another bowl, combine sausage, cheese, and scallions.
- Pour the eggs over the baked hash brown crust. Top with the sausage and cheese mixture. Return to the oven and bake an additional 25 to 30 minutes, or until the eggs are set. Cool 10 minutes before serving.
Notes
- Pre-cook and refrigerate the sausage up to two days ahead for easier assembly.
- Substitute sharp cheddar with other shredded or crumbled cheeses such as feta or goat cheese if desired.
- Use tater tots instead of hash browns for a different crust texture; prepare them according to package directions before layering.
- Store leftover casserole covered in the refrigerator for up to four days to maintain freshness.
- Try swapping pork sausage with bacon, ham, or turkey sausage for variety in flavor or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 389kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 196mg | 65% |
| Sodium | 469mg | 20% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 7mg | 8% |
| Calcium | 456mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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