Yields: 8-10 servings Prep time: 15-20 minutes Chill time (optional): 30 minutes to overnight Bake time: 50-65 minutes
Ingredients:
- 1 tablespoon olive oil (if needed)
- 1 lb (approx. 450g) breakfast sausage (pork, chicken, or turkey sausage), casings removed if links, crumbled
- 1 small yellow onion, finely diced
- 1 (10.5 oz / 298g) can condensed cream of mushroom or cream of chicken soup
- 1 cup (240ml) sour cream (full fat recommended for best richness)
- 1/2 cup (120ml) milk (any kind)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste (be mindful of sausage and soup saltiness)
- 30 oz (approx. 850g) frozen shredded hashbrowns, thawed slightly (important for even cooking!)
- 2 cups (225g) shredded sharp cheddar cheese, divided (plus more for topping if desired)
- Optional additions: 1/2 cup finely diced bell peppers (any color), 1/2 cup sliced mushrooms (sauté with onion), pinch of red pepper flakes for heat, chopped fresh chives or parsley for garnish.
Equipment:
- Large skillet
- 9×13 inch baking dish
- Large mixing bowl
- Spatula or wooden spoon
Instructions:
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