Hash Browns Sausage Casserole

anovamom's Note:

I got this recipe from my mother-in-law after having it for breakfast at her house. I've never made it myself, but it was so delicious, I thought I'd share. I'm not sure if you can use another type of oil, so any reviews using a different oil would be appreciated.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 4 eggs
• 2 cups evaporated milk
• 5 cups frozen hash brown potatoes, thawed
• 3 tablespoons corn oil
• 1 lb sausage, browned and well drained
• 2 cups grated cheddar cheese
• 4 tablespoons minced onions

Directions:

1. Beat eggs and milk, set aside.
2. In a large bowl, mix hashbrowns and oil.
3. Press along the bottom and up the sides of a 9x13 baking dish.
4. Bake at 475* for 15 minutes.
5. Layer the sausage, cheese, and onions over the potatoes.
6. Pour the egg/milk mixture evenly over the top.
7. Turn oven down to 350* and bake for 30 minutes until firm.

Reviews

[*Parsley*]

Terrific breakfast casserole! The hashbrowns stay nice and crisp, even after baking with the egg mixture. You'd swear there was more than 4 eggs....the milk really "stretches" the mixture without becomming soggy. I browned my onions in with the sausage. I added salt, pepper and tarragon to the egg mixture. The entire family loved it. Thanx for a great breakfast that we'll enjoy often.

[Mike McCartney]

Thanks for the keeper. I am going to only use 4 cups of hash browns next time though, because it was a little too much for me. Also, anyone that is looking at the amount of minced onions with suspicion, don't worry, it was great. The next time I make this, I will let it set over night and reheat the next day. It was even better then. I am going to try and freeze this, then reheat, to check the results. Looks like a good OAMC breakfast to me. A winner. Edit: I froze and reheated this once a week for a month, and the last piece was as good as the first. I'm going to freeze and vacuum seal to see if they last even longer (then I can make bigger batches at a time!). I'll let you know.

[Miss Annie in Indy]

This has a slight sweet taste to me that I didn't particularly care for in this kind of dish. I know it was from the evaporated milk and I don't know how to get around that other than using a different kind of milk or adding a bunch of seasonings. I had some fresh sausage that I needed to use and this fit the bill well and it was very easy to prepare. If I make this again I would add spices, for me it needs jazzing up.