Cheesy Sausage Hashbrown Bake
A popular side dish on the Easter table is cheesy potatoes, and for as long as I can remember we always have had my grandma’s cheesy hash brown casserole on our Easter table. I, of course, put my spin on these by adding sausage to them making them a possible make-ahead breakfast casserole just add scrambled eggs and you are all set!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 400 degrees. Using a broiling pan place the sausage links onto the pan and bake 10 minutes then flip over and bake an additional 10 minutes. Set aside and allow to cool. Lower heat on over to 350 degrees.
n a large bowl mix the hash browns, soups, onion, bell pepper, Greek yogurt and salt and pepper to taste and mix well. Cut the sausage into bite sized pieces and set aside.
Spray a 9×13 pan with non-stick cooking spray and place half the hash brown mixture evenly into the pan. Then place half of the sausage pieces over the hash browns. Place the remaining hash brown mixture on top and then sprinkle with the paprika. Bake for an hour and a half and then sprinkle with cheese and remaining sausage pieces.
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- Side Dish