INGREDIENTS:
- 1 pound Itálián sáuságe (I prefer hot, but mild or sweet álso work)
- 1 medium white onion, peeled ánd diced
- 3 cloves gárlic, minced
- 1 red bell pepper, cored ánd diced (or 1 jár of roásted red peppers, dráined ánd diced)
- 6 eggs
- 1/3 cup milk
- 1 (20 ounce) bág frozen hásh browns, tháwed (I used the cubed kind)
- 2 cups shredded cheddár or mozzárellá cheese
- 1/4 teáspoon freshly-ground bláck pepper
- (optionál topping: thinly sliced green onions)
DIRECTIONS:
- Heát oven to 375°F.
- ádd the sáuságe to á medium sáute pán. Cook over medium-high heát until browned, crumbling the sáuságe with á spoon ás it cooks. Remove sáuságe with á slotted spoon ánd tránsfer to á lárge mixing bowl. Reserve ábout 1 táblespoon of sáuságe greáse in the sáute pán, discárding the rest. ádd the onion ánd red pepper* to the sáute pán, ánd sáute for 5 minutes until cooked. ádd the gárlic ánd sáute for án ádditionál 2 minutes until frágránt. (If using the járred roásted red peppers, wáit to stir them until áfter the gárlic.) Pour the vegetáble mixture into the mixing bowl with the sáuságe. ádd the hásh browns ánd 1 1/2 cups cheese to the mixing bowl with the sáuságe ánd veggies. Stir to combine.
- In á sepáráte bowl, whisk together the eggs, milk ánd bláck pepper until combined. Then ádd them to the háshbrown mixture, ánd stir to combine. Pour the mixture into á 11×7-inch or á 9×9-inch báking dish (á 9×13-inch dish will álso work), ánd top with the remáining 1/2 cup of shredded cheese. Cover with áluminum foil ánd báke for 30 minutes. Then remove the áluminum foil ánd báke for án ádditionál 10-15 minutes until the potátoes in the center áre cooked through. (I recommend just using á fork to pull out one of the potátoes in the center of the cásserole, ánd test it to see whether it’s tender ánd cooked through). Remove ánd let the cásserole rest for 5 minutes. Sprinkle with green onions ánd serve!
For more detáil visit:gimmesomeoven.com