Perfect Hash Brown Casserole
Recipe GLPR5bc7369e581c41
A savory baked casserole featuring golden hash browns layered with seasoned pork sausage, fresh spinach, bell peppers, onions, and tomatoes, all bound together with scrambled eggs and melted sharp cheddar cheese. This comforting one-dish meal is perfect for brunch or dinner and serves 8.
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Ingredients
½ small bag baby spinach, chopped
1 red bell pepper, julienne sliced
2 tablespoons grass-fed butter
6 large eggs
Fresh parsley, chopped for garnish
1 tablespoon minced garlic
½ bag frozen shredded hash browns
1 heirloom tomato or 8-10 cherry tomatoes, thinly sliced
1 pound ground pork sausage
Salt and black pepper to taste
1 cup shredded sharp cheddar cheese
1 small yellow onion, shredded
Directions
Thaw the frozen hash browns and drain them thoroughly. Wrap them in white paper towels and squeeze gently to remove excess moisture. Set aside.
In a large skillet over medium-high heat, brown the ground pork sausage, breaking it up with a spoon as it cooks until fully cooked through and no longer pink, approximately 8-10 minutes. Ensure internal temperature reaches 160°F. Drain on white paper towels and set aside.
Slice the tomato thinly and set aside. In a large mixing bowl, combine the chopped spinach, shredded onion, julienne-sliced red bell pepper, minced garlic, salt, and pepper to taste. Stir in the cooked sausage.
Preheat oven to 350°F. In a large ovenproof skillet, melt the butter over medium heat. Layer the dried hash browns evenly across the bottom of the skillet, then spread the sausage and vegetable mixture over the hash browns.
In a bowl, whisk the 6 eggs until lightly foamy. Pour the whisked eggs evenly over the hash brown and sausage mixture.
Arrange the thinly sliced tomato over the egg layer, then top with the shredded sharp cheddar cheese.
Bake at 350°F for 30 to 40 minutes until the casserole is bubbly and set, and the eggs have reached an internal temperature of 160°F. The top should be lightly golden and firm to the touch.
Remove from oven and garnish with fresh chopped parsley. Allow to cool for 2-3 minutes, then slice into wedges like a pie and serve.
