Hash Brown Maple Sausage Casserole Recipe

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Hash Brown Maple Sausage Casserole Recipe photo by Taste of Home

Hash Brown Maple Sausage Casserole Recipe

Read Reviews

This crave-worthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

Featured In: 50 Hearty Breakfast Casseroles

MAKES:

8 servings

TOTAL TIME:

Prep: 15 min. Bake: 45 min. + standing

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

8 servings

TOTAL TIME:

Prep: 15 min. Bake: 45 min. + standing

Ingredients

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 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

Directions

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

Nutritional Facts

1-1/4 cups: 487 calories, 32g fat (13g saturated fat), 200mg cholesterol, 899mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

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 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.