Hash Brown Casserole with Sausage and Eggs
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Hash Brown Casserole with Sausage and Eggs
A hearty meal that will be enjoyed by the entire family – serve for breakfast or dinner.
-
1 ½ - 2
lbs Sausage – breakfast (I used Bob Evans)
-
Hash browns (I used 2 packages Simply Potatoes – aren’t they recalled now?)
- 2
- 1
-
8
Eggs beaten (I usually scramble them in at the end, but I poached them this time. I liked them poached very much)
Cook sausage in large or electric skillet until cooked through. Remove from pan, leave some pan drippings. Cook hash browns, cumin, paprika, salt and pepper until just done in the sausage drippings. Add sausage to mixture, bring up to temperature. At this point you could add eggs and cook entire mixture until eggs are cooked through and then serve, or you could poach eggs, and serve eggs on top of sausage and hash brown mixture. Either way is very good, but I really enjoyed the poached eggs as they added a much eggier – is that a word – flavor to the dish. Add green onions or chives to punch up the flavor a bit.
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