Cookbook

Serves6 to 8

Ingredients:

• Cooking spray or oil
• 1 tbsp olive oil
• 1 lb uncooked breakfast sausage, casings removed
• 1 medium onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 3/4 tsp kosher salt, divided
• 20 oz frozen shredded potatoes (do not thaw)
• 10 large eggs
• 1 cup sour cream
• 1 cup whole or 2% milk
• 2 tbsp Dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
• 1/4 teaspoon freshly ground black pepper

Instructions:

Arrange a rack in the middle of the oven and heat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 6 to 8 minutes.

Add the onion, bell pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining 1/2 teaspoon salt, and pepper and whisk to combine. Pour over the vegetable mixture.

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.

Recipe Notes:

Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature for 20 minutes before baking.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

from: https://www.thekitchn.com/recipe-cheesy-hashbrown-breakfast-casserole-241992