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a sliced breakfast casserole with a browned shredded potato base, diced chicken sausage, pale green leeks and a set fontina egg filling
Melissa Hart

Breakfast Casserole With Hashbrowns

A potato crust changes the whole texture of a hashbrown bake. Squeeze the thawed shreds until they stop dripping, then give that layer a head start before adding the filling. Chicken sausage and cooked leeks sit above the potatoes instead of disappearing into them. You should be able to find a crisp edge with your fork, which is more than most deep breakfast pans can promise.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 24 oz frozen shredded hashbrowns thawed
  • 3 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 2 medium leeks white and pale green parts sliced and washed
  • 12 oz fully cooked chicken sausage diced
  • 8 large eggs
  • 1 cup whole milk
  • 4 oz fontina shredded
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 425°F. Squeeze the potatoes in a clean kitchen towel, then mix with 2 tablespoons oil and 1/2 teaspoon salt.
  2. Oil a metal 9-by-13-inch pan with 1 teaspoon of the remaining oil. Press the potatoes firmly across the base and slightly up the sides; bake for 25 minutes until the edges begin browning.
  3. Cook the drained leeks in the remaining 2 teaspoons oil over medium heat for 8 minutes, until soft and their moisture has evaporated. Stir in the diced cooked sausage.
  4. Reduce the oven to 350°F. Spread the leek mixture and fontina over the crust. Whisk the eggs, milk, remaining salt and pepper and pour them on top.
  5. Bake for 30 to 35 minutes, until the center reaches 165°F and has no liquid pocket. Rest for 10 minutes before cutting through the potato crust.