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cheddar sausage and potato casserole, iris

irislynn avatar
Recipe by
iris mccall
@irislynn
chicago, IL

Hadn't given my boys a full Sunday breakfast in a while, this was their treat...growing up so fast but still my babies. NOTE:DO NOT SALT, THE SAUSAGE AND CHEESE ADD PLENTY. SALT POTATOES only if sitting over night and make sure to rinse well and drain off the excess water. I actually dried mine in the salad spinner.

yield 6 , maybe
prep time 25 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For cheddar sausage and potato casserole, iris

  • 6 md
    russet potatoes, well, scrubbed, shredded
  • 1 lg
    yellow onions, minced
  • 1 md
    green bell pepper
  • 2 c
    half and half
  • 3 1/2 c
    cheddar cheese, sharp
  • 1/3 c
    flour
  • butter
  • 3 link
    hillshire farm, smoked sausage
  • 2
    eggs

How To Make cheddar sausage and potato casserole, iris

  • 1
    Use mandolin or grater for potatoes sliced thin, or shredded fine, set aside in cold salted water.
  • 2
    In food processor, dice onions and bell pepper. Brown sausage in a skillet, set aside until cool enough to handle. Then slice, cube or coarsely grind in food processor.
  • 3
    In a mixing bowl pour the half and half, the eggs, and flour, mixing well. Mix potatoes, onions, bell pepper and sausage together and spoon into the dish.
  • 4
    Pour milk and egg mixture over the hash brown mixture, letting it soak thru. Cover with foil and bake at 350 for 1 hour.
  • 5
    Remove from oven, top with cheese and return to oven, under broiler until cheese is browned and bubbly. Serve warm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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