You can add your favorite ingredients to this recipe — whatever is in the fridge! To make a smaller portion, use 20 oz Simply Potatoes and cut the ingredients in half. And don’t forget to fry an egg to serve on top.
There is a similar make-ahead recipe that uses whisked eggs that sits overnight in the refrigerator. Great when company stays overnight or on Christmas morning in a 9 x 13.
- Kimberly
Ingredients
- 30 oz package of hash browns, thawed (shredded or cubed)
- 1 lb Jimmy Dean sausage with sage and 1 lb of hot sausage (or bacon or ham)
- 1 cup of diced yellow onion (or red or white)
- 1/2 cup of diced red pepper (or yellow or green)
- 3 Tbs of diced jalapenos (or drained green chiles)
- 2 cans of cream of mushroom soup (or chicken)
- 4 cups of shredded cheese (pick your favorite)
- 1 cup sour cream
- 1/2 sleeve of ritz crackers (or corn flakes)
- Salt & Pepper (usually cayenne)
Preparation
Preheat oven to 425° (or whatever the potato package states).
Cook the sausage first then remove to a large bowl. Use the grease (2 tbs) to sauté vegetables. Once soft, add the thawed potatoes and brown for about 5 minutes (if will cook through in the oven). Combine potato mixture in bowl with sausage.
Using the same pan add soup, sour cream, half of the cheese, and stir together. Pour sausage and potato mixture back into the pan and combine (you may need to add milk if its too thick). Sprinkle crackers on top. Bake for 45 minutes, uncovered.
*If you don’t have cream of mushroom/chicken soup, make your own this way: 3 tbs butter, 3 tbs flour, 1/2 cups of milk, 1/2 cup of chicken stock, and garlic salt = equal to one can of soup. Melt butter in pan and sprinkle flour on top. Whisk for a minute, add liquids and whisk until it thickens—about 2-3 minutes.