Cheddar Sausage and Potato Casserole, Iris

iris mccall


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.

☆☆☆☆☆ 0 votes
6, maybe
25 Min
1 Hr 20 Min


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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
3 link
hillshire farm, smoked sausage

How to Make Cheddar Sausage and Potato Casserole, Iris


  • 1Use mandolin or grater for potatoes sliced thin, or shredded fine, set aside in cold salted water.
  • 2In 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.
  • 3In 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.
  • 4Pour milk and egg mixture over the hash brown mixture, letting it soak thru. Cover with foil and bake at 350 for 1 hour.
  • 5Remove from oven, top with cheese and return to oven, under broiler until cheese is browned and bubbly. Serve warm.

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About Cheddar Sausage and Potato Casserole, Iris

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

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