The popular hash brown casserole is a versatile and satisfying side dish. This version uses sour cream and condensed soup along with cooked crumbled sausage and cheese.
Spicy or mild breakfast sausage and fresh chives make this an easy and flavorful hash brown casserole. Serve it as a side dish at breakfast or a brunch.
- 1 pound breakfast sausage, mild, country, or hot
- 1 bag frozen southern-style hash brown potatoes, thawed
- 2 cans (10 3/4 oz each) condensed cream of mushroom or cream of celery soup
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 2 to 3 tablespoons snipped fresh chives
- 2 cups shredded Cheddar cheese, divided
- Heat the oven to 350 F.
- Grease a 2 1/2- to 3-quart baking dish.
- Add the sausage to a large skillet and place it over medium heat. cook the sausage until browned and no longer pink, stirring frequently. Drain well.
- In a large bowl, combine the cooked and drained sausage, thawed hash brown potatoes, condensed soups, pepper, salt, sour cream, and chives. Add about 1 1/4 cups of shredded cheese and stir to blend thoroughly.
- Spoon the hash brown mixture into the prepared baking dish.
- Bake for 45 to 55 minutes, or until the potatoes are hot and bubbly.
- Top with the remaining cheese and bake for about 5 to 10 minutes longer, or until the cheese has melted.
How to Thaw Frozen Hash Brown Potatoes
- Overnight: Spread the hash browns out in a thin layer on a paper towel-lined rimmed baking sheet or container. Top with more paper towels and thaw them in the refrigerator overnight.
- Microwave: Spread the hash brown potatoes out in a single layer on a microwave-safe plate or container. Microwave on 100 percent power for 30 seconds for each two cups of hash browns. Pat the potatoes dry with paper towels.
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