Ingredients:

  • 30 oz frozen shredded hashbrowns, thawed and patted dry
  • 1/2 cup unsalted butter, melted
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1 lb ground pork sausage
  • 1 small yellow onion, finely diced
  • 1 bell pepper, diced
  • 8 large eggs
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 350°F (180°C) and grease your 9x13 inch baking dish generously with butter or non stick spray.
  2. Dry the potatoes by spreading the 30 oz of thawed hashbrowns onto a clean kitchen towel and pressing firmly until no moisture remains.
  3. Toss the base in a bowl with 1/2 cup melted butter, 1 tsp salt, and 1/2 tsp smoked paprika.
  4. Press the potatoes into the bottom of the prepared dish, forming an even layer.
  5. Brown the sausage in a large skillet over medium high heat until no pink remains and edges are crispy.
  6. Sauté the aromatics by adding the diced onion and bell pepper to the sausage fat, cooking for 5 minutes until softened and fragrant.
  7. Whisk the custard in a separate bowl by combining 8 large eggs, 2 cups whole milk, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/2 tsp black pepper until completely smooth and bubbly.
  8. Layer the ingredients by spreading the sausage and vegetable mixture over the potatoes, then sprinkling 1.5 cups of the cheddar cheese on top.
  9. Pour the eggs slowly over the entire dish, ensuring the liquid reaches every corner.
  10. Bake for 45 minutes in the center rack until the center is set and the top is golden brown. Top with the remaining 0.5 cups of cheese during the last 5 minutes of cooking.