Cheddar Sausage and Potato Casserole, Iris

iris mccall

By
@irislynn

Hadn't given my boys a full Sunday breakfast in a while, this was their treat...growing up so fast but still my babies. NOTE:DO NOT SALT, THE SAUSAGE AND CHEESE ADD PLENTY. SALT POTATOES only if sitting over night and make sure to rinse well and drain off the excess water. I actually dried mine in the salad spinner.


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Rating:

Comments:

Serves:

6, maybe

Prep:

25 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

6 medium
russet potatoes, well, scrubbed, shredded
1 large
yellow onions, minced
1 medium
green bell pepper
2 c
half and half
3 1/2 c
cheddar cheese, sharp
1/3 c
flour
butter
3 link
hillshire farm, smoked sausage
2
eggs

Directions Step-By-Step

1
Use mandolin or grater for potatoes sliced thin, or shredded fine, set aside in cold salted water.
2
In food processor, dice onions and bell pepper. Brown sausage in a skillet, set aside until cool enough to handle. Then slice, cube or coarsely grind in food processor.
3
In a mixing bowl pour the half and half, the eggs, and flour, mixing well. Mix potatoes, onions, bell pepper and sausage together and spoon into the dish.
4
Pour milk and egg mixture over the hash brown mixture, letting it soak thru. Cover with foil and bake at 350 for 1 hour.
5
Remove from oven, top with cheese and return to oven, under broiler until cheese is browned and bubbly. Serve warm.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, For Kids
Hashtag: #very good