CHEDDAR SAUSAGE AND POTATO CASSEROLE, IRIS

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Cheddar Sausage and Potato Casserole, Iris image

Hadn't given my boys a full Sunday breakfast in a while, this was their treat...growing up so fast but still my babies. NOTE:DO NOT SALT, THE SAUSAGE AND CHEESE ADD PLENTY. SALT POTATOES only if sitting over night and make sure to rinse well and drain off the excess water. I actually dried mine in the salad spinner.

Provided by iris mccall @irislynn

Categories     Breakfast Casseroles

Number Of Ingredients 9

6 medium russet potatoes, well, scrubbed, shredded
1 large yellow onions, minced
1 medium green bell pepper
2 cup(s) half and half
3 1/2 cup(s) cheddar cheese, sharp
1/3 cup(s) flour
- butter
3 link - hillshire farm, smoked sausage
2 - eggs

Steps:

  • Use mandolin or grater for potatoes sliced thin, or shredded fine, set aside in cold salted water.
  • In food processor, dice onions and bell pepper. Brown sausage in a skillet, set aside until cool enough to handle. Then slice, cube or coarsely grind in food processor.
  • In a mixing bowl pour the half and half, the eggs, and flour, mixing well. Mix potatoes, onions, bell pepper and sausage together and spoon into the dish.
  • Pour milk and egg mixture over the hash brown mixture, letting it soak thru. Cover with foil and bake at 350 for 1 hour.
  • Remove from oven, top with cheese and return to oven, under broiler until cheese is browned and bubbly. Serve warm.

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