I'm a fan of serving hot breakfast, especially to people who have to go out and work all day or go to school all day. I find that a hot breakfast keeps people fuller longer. Also, most of the time, serving a hot breakfast is more economical than milk & cereal. Eggs are certainly an example of that.
Today, it's hash brown casserole. Breakfast? Side dish? Dinner? Whatever you serve this as, it's tasty. Plus, the hands-on time is less than 15 minutes, freeing you up to get ready for your day while it bakes in the oven.
Hash Brown Casserole
What You Need:
- 1 lb hash brown shredded potatoes (homemade, frozen, or refrigerated, your choice)
- 1/2 lb bulk breakfast sausage
- 1/2 a large onion, diced
- 1/4 cup butter
- 2 Tbsp flour
- 1 1/2 cups milk
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- salt & pepper to taste
- Preheat the oven to 375 degrees. Lightly grease a 10" square baking dish.
- Melt the butter in a skillet with high sides. Add onion and sausage and cook until the sausage is no longer pink.
- Sprinkle the flour over the onion and sausage. Cook and stir until no flour is visible. Pour in the milk. Cook and stir until thick (should only take a couple of minutes). Remove from heat.
- Stir in potatoes, sour cream, and cheese. Add salt and pepper to taste.
- Turn mixture into the prepared baking dish.
- Bake for 35 to 45 minutes, or until heated through and top is lightly browned.