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Foodgeek: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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12 oz. bulk pork sausage, mild or spicy
1/2 cup finely chopped onions
4 cups frozen hash browns, diced and thawed
1-1/2 cups shredded colby and/or monterey jack cheese
3 eggs, beaten
1 cup milk
1/4 tsp. black pepper
Salsa
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Directions:
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Preheat the oven to 350°F. In a large skillet cook the sausage and onions until no pink remains; drain. In an 8-inch square baking dish, layer the potatoes, half of the cheese, the sausage-onion mixture and the remaining cheese. In a bowl combine the eggs, milk and pepper; pour over the cheese. At this point, the casserole may be covered and chilled overnight.
Bake, covered, for 50 to 55 minutes, or until a knife inserted near the center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa.
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Recipe from the Knollwood House bed and breakfast in River Falls, Wisconsin.
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