Ingredients
- pound ground Italian sausage(hot, mild or sweet)
- medium white onion, diced
- red bell pepper, cored and diced
- clove sgarlic, minced
- (20 ounce) bag frozen diced hash brown potatoes*, thawed
- cup sshredded sharp cheddar cheese, divided
- eggs
- 1/3 cup milk
- teaspoon fine sea salt*
- a few generous twists of freshly-cracked black pepper
- toppings: thinly slice d green onions, slice d avocado and/or hot sauce
Instructions
- Prepare oven. Heat oven to 375°F.
- Brown the sausage. Cook over medium high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté, and discard the rest.
- Sauté veggies.
- Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened.
- Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant.
- Transfer the vegetable mixture into the mixing bowl with the sausage.
- Add the thawed diced potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies.
- Toss gently until evenly combined.
- Add the eggs. In a separate small bowl, whisk together the eggs, milk, salt and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.
- Bake. Pour the mixture into a 9×13 inch baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10 15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.
- Serve. Serve warm, garnished with your favorite toppings, and enjoy!
