Ingredients:

  • 32 oz frozen shredded hashbrowns, thawed and patted dry
  • 1 lb ground breakfast sausage
  • 2 tbsp unsalted butter
  • 10 large eggs
  • 1 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup fresh chives, minced

Instructions:

  1. Preheat your oven to 180°C (350°F).
  2. In a large skillet over medium high heat, cook the 1 lb ground sausage until browned and crumbly.
  3. Take your 32 oz thawed hashbrowns and wrap them in a clean towel, squeezing firmly until no more liquid drips out.
  4. Grease a 9x13 inch baking dish with the 2 tbsp butter, ensuring you hit the corners.
  5. Spread the dried hashbrowns evenly in the dish, followed by the cooked sausage and 1 cup of the shredded cheddar.
  6. In a large bowl, beat the 10 eggs with the milk, sour cream, salt, pepper, garlic powder, and onion powder until completely smooth and pale yellow.
  7. Pour the egg mixture slowly over the potatoes and meat.
  8. Sprinkle the remaining 1 cup of cheese over the top until the surface is evenly covered.
  9. Place in the oven for 45 minutes until the center is set and the edges are golden brown.
  10. Remove from the oven, sprinkle with the 1/4 cup minced chives, and let sit for 10 minutes until the custard firms up for clean slicing.