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


  • 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
  • 2

How to Make Cheddar Sausage and Potato Casserole, Iris


  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.

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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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