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Diner Sausage Hash Brown Casserole
Melissa Hart

Diner Sausage Hash Brown Casserole

Shredded potatoes form the crisp-edged base beneath sausage, cheddar and eggs. Thawing and squeezing the hash browns prevents the watery bottom that gives freezer potatoes a bad name. The sausage should be browned into small pieces so every square gets some without becoming greasy.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 package frozen shredded hash browns 30 ounces, thawed
  • 3 tablespoons melted butter
  • 1 teaspoon kosher salt divided
  • 1 pound breakfast sausage
  • 2 cups shredded sharp cheddar cheese
  • 10 large eggs
  • 1 1/2 cups whole milk
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder

Method
 

  1. Heat the oven to 375°F. Squeeze the thawed hash browns in a clean towel until very dry, then toss with melted butter and 1/2 teaspoon salt.
  2. Press the potatoes firmly across the bottom and 1 inch up the sides of a greased 9-by-13-inch dish. Bake for 18 minutes.
  3. Meanwhile, brown the sausage in a skillet, breaking it into small crumbles, and drain it well. Scatter the sausage and cheddar over the hot potato base.
  4. Whisk the eggs, milk, remaining salt, pepper and onion powder and pour into the dish.
  5. Bake for 32 to 37 minutes more, until the center reaches 160°F. Rest 10 minutes before cutting.