Ingredients:

  • 30 oz (850g) shredded hash browns, thawed and patted dry
  • 1 lb (454g) ground pork breakfast sausage
  • 1 small white onion (150g), finely diced
  • 1 red bell pepper (120g), diced
  • 12 large eggs
  • 2 cups (475ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) smoked paprika
  • 1/4 tsp (1g) cayenne pepper
  • 3 cups (340g) sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh chives, minced
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Thaw the 30 oz (850g) hash browns and press them between heavy paper towels.
  2. Cook 1 lb (454g) pork sausage in a skillet over medium heat until no pink remains and edges are crispy.
  3. Add the diced onion and red bell pepper to the sausage fat and cook 5 minutes until softened and fragrant.
  4. In a large bowl, combine 12 eggs, 2 cups (475ml) milk, 1 cup (240ml) cream, salt, pepper, paprika, and cayenne. Whisk vigorously to emulsify the fats.
  5. Spread the dried hash browns in the bottom of a greased 9x13 pan and top with the sausage mixture.
  6. Sprinkle 2 cups (225g) of the shredded cheddar over the meat and potato layers.
  7. Slowly pour the egg mixture over the layers. Wait 2 minutes for the liquid to settle into the crevices.
  8. Place in a preheated 375°F (190°C) oven for 40 minutes until the center is mostly set.
  9. Add the remaining 1 cup (115g) of cheese and bake 10 more minutes until cheese is bubbly and golden.
  10. Remove from oven and let sit 10 minutes before topping with chives and slicing.