Real Recipes From Real Home Cooks ®

breakfast essentials: hash brown sausage casserole

★★★★★ 4
a recipe by
Andy Anderson !
Wichita, KS

Here’s a wonderful comfort food to serve on a cold Winter’s morning… or any morning, for that matter. It’s made up of simple ingredients, and is sure to put a smile on your houseguest’s faces. I serve it up in individual ovenproof dishes; however, you could make a larger version in a casserole dish, and serve it up family style. So, you ready… Let’s get into the kitchen.

★★★★★ 4
serves 2
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For breakfast essentials: hash brown sausage casserole

  • 4 oz
    breakfast sausage
  • 1 Tbsp
    sweet butter, unsalted
  • 2 Tbsp
    yellow onions, finely diced
  • 2 Tbsp
    green bell pepper, finely diced
  • 1/4 c
    fresh whole milk
  • 2 Tbsp
    beef stock, not broth
  • 8 oz
    shredded hash browns
  • 1/2 c
    sharp or mild cheddar, freshly shredded
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 2 slice
    provolone cheese, thinly sliced for topping
  • sautéed, sliced mushrooms, for garnish

How To Make breakfast essentials: hash brown sausage casserole

  • 1
  • 2
    Gather your ingredients (mise en place).
  • 3
    Cook the sausage in a small sauté pan over medium heat, until cooked through, about 5 – 7 minutes.
  • 4
    Chef’s Note: Use a wooden spoon to break up the sausage.
  • 5
    Remove sausage from the pan, and drain on a paper towel.
  • 6
    Melt the butter in the same sauté pan over medium heat.
  • 7
    When the foaming subsides, add the onion, and green bell pepper.
  • 8
    Cook until the onions are translucent, and the bell pepper softens, about 2 to 3 minutes.
  • 9
    Remove from the heat, drain off any excess oil, add the milk and beef stock, and then reserve
  • 10
    Place a rack in the middle position, and preheat the oven to 425f (220c).
  • 11
    Combine the hash browns with the shredded cheese and sausage.
  • 12
    Add the reserved liquid and gently stir until the liquid is absorbed by the hash browns.
  • 13
    Chef’s Note: Salt and pepper the ingredients, to taste.
  • 14
    Divide the mixture between two ovenproof dishes.
  • 15
    Chef's Note The ramekins that I'm using hold 1 cup each.
  • 16
    Add the provolone cheese on top of the dish, if using.
  • 17
    Place in the preheated oven and bake until the hash browns have cooked, and the cheese is bubbly, about 30 to 35 minutes.
  • 18
  • 19
    Serve with a single sautéed mushroom in the center... for presentation. Enjoy.
  • 20
    Keep the faith, and keep cooking.