breakfast essentials: hash brown sausage casserole

How To Make breakfast essentials: hash brown sausage casserole

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  1

  PREP/PREPARE
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  2

  Gather your ingredients (mise en place).
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  3

  Cook the sausage in a small sauté pan over medium heat, until cooked through, about 5 – 7 minutes.
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  4

  Chef’s Note: Use a wooden spoon to break up the sausage.
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  5

  Remove sausage from the pan, and drain on a paper towel.
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  6

  Melt the butter in the same sauté pan over medium heat.
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  7

  When the foaming subsides, add the onion, and green bell pepper.
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  8

  Cook until the onions are translucent, and the bell pepper softens, about 2 to 3 minutes.
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  9

  Remove from the heat, drain off any excess oil, add the milk and beef stock, and then reserve
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  10

  Place a rack in the middle position, and preheat the oven to 425f (220c).
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  11

  Combine the hash browns with the shredded cheese and sausage.
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  12

  Add the reserved liquid and gently stir until the liquid is absorbed by the hash browns.
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  13

  Chef’s Note: Salt and pepper the ingredients, to taste.
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  14

  Divide the mixture between two ovenproof dishes.
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  15

  Chef's Note The ramekins that I'm using hold 1 cup each.
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  16

  Add the provolone cheese on top of the dish, if using.
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  17

  Place in the preheated oven and bake until the hash browns have cooked, and the cheese is bubbly, about 30 to 35 minutes.
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  18

  PLATE/PRESENT
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  19

  Serve with a single sautéed mushroom in the center... for presentation. Enjoy.
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  20

  Keep the faith, and keep cooking.
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