2 C shredded 4 cheese Mexican blend
3/4 C sour cream, divided
1.5 C chopped onion, divided
3/4 tsp salt, divided
Tony’s creole seasoning
1 tsp ground pepper, divided
1 large egg, lightly beaten
1 (20 oz. minimum) pkg frozen/refrigerated shredded hash browns
(or substitute hash brown cubes)
1/4 C canola oil
1 lb. link green onion sausage
1 C chopped fresh red bell pepper
1-1/4 C whole milk (or buttermilk for added richness)
5 large eggs, lightly beaten
Garnish: Green onions, cilantro, pic de gallo
Combine 1/2 C cheese, 1/4 C sour cream, 1/2 C onion, 1/4 tsp salt, 1/2 tsp black pepper, Tony’s for added sprinkles, and 1 egg in large bowl; stir; add to potatoes.
Heat 2 T oil in large skillet over medium heat. Cook 7 minutes or until brown on one side. Drizzle with remaining oil, flip and cook til brown. (I have a horrible time with true hash browns; therefore I prefer the cubed potatoes!). Spoon evenly into base of 3 Qt baking dish (or oblong 9×11).
Meanwhile, slice sausage into link halves; saute for 2 minutes; add bell pepper and remaining onion. Cook till vegetables are soft and sausage seared.
Whisk together milk, 5 eggs, remaining cheese, 1/2 C sour cream, 1/2 tsp salt & 1/2 tsp pepper; also add Tony’s as desired. Add sausage and pour over potatoe mixture.
Cover with foil and refrigerate overnight or 8 hours; Cook at 350 for 50-60 minutes til top is browned and eggs are set. Garnish with green onions, pico de gallo and sour cream for a special holiday breakfast! Yum!!!