Cheddar Sausage and Potato Casserole, Iris

1
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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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.

About Cheddar Sausage and Potato Casserole, Iris

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