Hash Browns Sausage Casserole

"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."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:




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

Questions & Replies

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  1. *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.
  2. 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.
  3. 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.
  4. Kater
    This was so yummy and simple! I halved the receipe since it was just hubby and me and added a dash of onion powder to the potatoes and about a 1/2 tsp of dry mustard to the eggs. I couldn't wait for it to get out of the oven and then we devoured it! I already have plans to make it again and add it some mushrooms and maybe some green chilies. Thanks!
  5. Virginia H.
    I grated 5 cups of yellow potatoes, rinsed them in cold water, drained them and squeezed out the excess moisture in a towel. I used shallots instead of onions, and olive oil. I added fine broccoli flowers. Next time I will make a thicker potato crust.



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