Layered hash browns topped with bacon, ham, and sausage topped with two eggs, sausage gravy and cheddar cheese.
Keyword: eggs, hash browns
Method: Stove Top
Skill Level: Basic
Author: Marilyn Lesniak
1poundbreakfast sausagehot or mild
3to 4 cups whole milkmore to taste
2teaspoonsfreshly ground black peppermore to taste
6cupsfresh hash brown potatoesabout 30 ounces or 6 cups frozen hash brown potatoes (about 30 ounces)
4cupsshredded cheddar cheese
2cupssausage cut into small piecesabout 5 to a link
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Preheat oven to 350°F Grease a 13x9-inch pan.
In a medium bowl, crack eggs and beat if you are making scrambled.
Add spices to eggs and stir to combine. I add a bit of milk to make rhem fluffy.
In a large bowl, combine hash browns, ham, sausage, bacon and onions.
Spoon hash brown mixture into the greased casserole. Pour sausage gravy over hash browns. Add egg mixture and sprinkle cheese and parsley over the top.
Bake at 350°F for 1 hour or until an inserted knife comes out clean.
Cook eggs any way you like. These are over easy, but scrambled works best.