Best Hearty Sausage N Hash Browns Recipes

SAUSAGE-HASH BROWN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray. Cook sage ground sausage and hot ground sausage in a large skillet over medium-high, stirring often, until they are crumbled and browned, about 10 minutes. Remove from heat; drain well on paper towels.
• Working in batches, cook hash browns in a large nonstick skillet according to package directions; omit salt if called for on package. Sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper.
• Stir together sausage, hash browns, and 1 cup of the cheese in a bowl. Spoon into prepared baking dish. Whisk together eggs, milk, and remaining 1 teaspoon salt and 1⁄2 teaspoon pepper in a medium bowl. Pour over sausage mixture. Sprinkle with remaining 1⁄2 cup cheese. Bake in preheated oven until set, about 30 minutes. Sprinkle with parsley and chives.

HEARTY SAUSAGE STEW

Steps:

• In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside., In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender., Serve immediately or cool and freeze in freezer containers for up to 3 months. , To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.

HEARTY SAUSAGE N' HASH BROWNS

Steps:

• In large skillet, cook O'brien potatoes in oil over medium heat until golden brown.
• Stir in sausage, heat through.
• Remove from heat and top with cheese.
• Cover and let stand for about 5 minutes until cheese is melted. Serves 3 or makes a side dish for 5.

CHEESY SAUSAGE, EGG, AND HASH BROWN CASSEROLE

Steps:

• Preheat oven to 425°F with oven rack about 6 inches from heat. Heat 1 tablespoon of the olive oil in a 10-inch cast-iron skillet over medium-high. Add sausage. Cook, breaking up sausage into pieces with a wooden spoon, until golden brown and just cooked through, about 4 minutes. Remove sausage to a medium bowl with a slotted spoon; set aside. Do not wipe skillet clean.
• Add sweet onion, poblano chile, red bell pepper, and ½ teaspoon of the salt to skillet. Cook over medium-high, stirring occasionally, until onion is tender and peppers have charred in spots, about 8 minutes. Remove with slotted spoon to bowl with sausage. Wipe skillet clean.
• Heat remaining 2 tablespoons olive oil in skillet over medium-high. Add diced potatoes to skillet in an even layer. Cook, undisturbed, until browned on bottom, about 5 minutes. Add ½ teaspoon of the salt. Continue cooking, stirring occasionally, until golden brown and crispy on most sides, about 5 minutes. Remove from heat. Return sausage and pepper mixture to skillet, and add garlic powder. Stir to combine. Stir in ½ cup each of the Gruyère and Cheddar cheeses until just combined.
• Whisk together eggs, cream, and remaining ½ teaspoon salt in a medium bowl. Pour over mixture in skillet, and tilt pan to allow eggs to distribute. Top with remaining ½ cup each Gruyère and Cheddar cheeses. Bake in preheated oven until eggs have set and cheeses have melted, about 8 minutes. Increase oven temperature to broil, and broil until cheeses have turned golden brown, 2 to 3 minutes. Remove; let stand 5 minutes. Sprinkle with chives. Slice and serve immediately.

HEARTY HASH BROWN SOUP

Steps:

• In a 6-qt. stockpot, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until vegetables are tender., Mash potatoes and vegetables to desired consistency. Stir in condensed soup and milk until blended. Add ham, parsley and garlic salt; heat through. Sprinkle servings with bacon.

HEARTY SAUSAGE AND HASH BROWNS PIE

Steps:

• Preheat oven to 400.
• CRUST:.
• Mix the beef base into the melted butter.
• In medium bowl, combine potatoes, butter and bouillon.
• Spoon potato mixture into 2 lightly greased 10 inch pie plate; press on bottom and up side to rim to form crust. Bake 25 minutes.
• Reduce oven temperature to 350.
• SAUSAGE:.
• In large skillet, cook sausage and onion; pour off fat.
• FILLING:.
• In a bowl mix eggs, and cottage cheese. Stir in drained sausage and onion. Pour into prepared crusts. Top with shredded cheese or American cheese.
• Bake 30 to 35 minutes or until set. Let stand 5 minutes.

SOUTHWEST SAUSAGE, VEGGIE AND EGG HASH BROWN SKILLET

Steps:

• In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring frequently, until cooked through. Drain sausage on paper towels, and set aside; carefully wipe out skillet.
• Add water, oil, potato blend and seasoning (from kit) to same skillet; stir well. Heat to boiling over medium-high heat, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
• Increase heat to medium-high. Stir cooked sausage, beans and corn into potato mixture; cook uncovered 1 to 3 minutes, stirring occasionally, until liquid is absorbed and mixture is heated through.
• Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
• Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with cilantro leaves.