Hashbrown Sausage Casserole


  • 1 lb. ground pork sausage, cooked and drained
  • 12-14 eggs
  • 1 c. heavy whipping cream
  • 2-3 green onions, diced
  • 2 tbsp. My House Seasoning
  • 1-2 packages of shredded hash-browns, drained and dried with paper towel
  • 3/4 c. butter
  • 2 cups shredded cheese


Thaw hash-browns if needed and let drain or dry with a towel.  They need to be free of as much water or moisture as possible.  In large bowl with hands mix the hash-browns and butter together till butter is evenly throughout potatoes.  In a 9 x 13 glass dish sprayed lightly with oil, spread the hash-browns into the dish flattening and forming to the sides like a graham cracker pie crust.

Place in a 350 degree oven for almost an hour, till golden brown, the last 4 – 5 minutes can be placed on broil to crisp up the bottom and edges if necessary.

Meanwhile, cook sausage, dice onion, blend them together.  When potatoes are done, add the sausage mixture to the potato crust, then sprinkle the cheese over the top.

At this point you can place in fridge and do the eggs and cooking in the morning.

Otherwise, blend together eggs, milk and House Seasoning, till well blended and smooth. Pour the egg mixture over the sausage and bake at 300 for one hour, let stand for 5 minutes if seems to be a little juicy. Serve.

Great with salsa.

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