- 1 pound maple pork sausage
- 1/2 cup cubed peeled sweet potato
- 2 tablespoons olive oil
- 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
- 1-1/2 cups (6 ounces) shredded Gruyere or cheddar cheese
- 2 cups coarsely chopped fresh kale (tough stems removed)
- 3/4 cup fresh or frozen corn
- 5 large eggs, lightly beaten
- 2 cups half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Maple syrup, optional
- Preheat oven to 375°. In a large skillet, cook sausage and sweet potato over medium-high heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.
- Meanwhile, coat bottom of a 12-in. ovenproof skillet with oil. Reserve 1/2 cup hash browns for topping; add remaining potatoes to skillet, pressing firmly with a spatula to form an even layer.
- Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns. In a bowl, whisk eggs, cream, salt and pepper until blended; pour over top.
- Bake, uncovered, 45-55 minutes or until edges are golden brown and egg portion is set. Cover loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 20 minutes before serving. If desired, serve with syrup. Yield: 8 servings.
Originally published as Hash Brown Maple Sausage Casserole in Simple & Delicious October/November 2015
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Reviewed Nov. 1, 2015
"I liked having all of the vegetables in the dish, but I do recommend making sure your kale is in fairly small pieces so it doesn't end up dominating any given bite."