Sausage and Hash Brown Casserole

Hello Lovely,

As you all know I recently got the Magnolia Table Cookbook by Joanna Gaines, and I've been loving it! So far I've tried the Savoury Ham and Cheese Bread Pudding and Beck's Crackers. You could check out those recipes below:

These recipes take a lot to make: a lot of time and a lot of ingredients, which can cost a lot of money. So I really only have time to make them on the weekend. I made this dish on a Saturday before I went to volunteer with Kiwanis at the Salvation Army. You may have seen me making this on my IG story (if you missed it, look under the recipes highlight). I had a lot of fun making it, but could these ingredient lists be any longer? I'm trying to do these recipes by the book to give an honest review, but honestly we never have these ingredients on hand in our kitchen. My only issue with the recipe was it was WAAAAAAAAAY too salty. I realised afterwards that most of the salt came from the sausage as someone told me I should've boiled the sausage first, to take off the salt. So be careful when you make yours because I'd hate you to go through all of this to not even be able to eat it.

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Sausage and Hash Brown Casserole

Ingredients

  • Vegetable oil
  • 1 pound loose breakfast sausage
  • 1 small white onion, cut into 1/2-inch dice
  • 5 cups freshly shredded hash browns
  • 8 large eggs
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sweet paprika
  • Pinch of ground sage
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 cups grated sharp cheddar cheese
  • 1/4 cup minced chives

Instructions

  1. Preheat the oven to 375 F. Spray a 9 x 13 inch baking dish with vegetable oil.
  2. Line a plate with paper towels. In a large skillet, cook the sausage over medium heat until browned, about 5 minutes, breaking it up with the side of a spoon. Use a slotted spoon to transfer the sausage to the paper towels. If there is very little oil left behind in the pan, add some olive oil. Sautee the onion until translucent, about 5 minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about 8 minutes. Stir in the reserved sausage. Remove the pan from the heat.
  3. In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt and white pepper. Whisk in the Cheddar. Stir in the sausage/hash browns mixture.
  4. Pour the mixture into the prepared baking dish.
  5. Bake until the top is browned and the centre is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the centre is set.
  6. Remove from the oven and sprinkle the chives on top before serving.
  7. The casserole is best served the same day it is baked. Store leftovers in a covered container in the refrigerator for up to 2 days.
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If you try this recipe, I'd love to hear about your experience. Maybe I did something wrong and you can help me out? If you do try it, email it to me at xxoliviarussellxx@gmail.com or hashtag #LifeByOlivia on social media!

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