Ingredients:

  • 32 oz frozen shredded hash browns, thawed and squeezed dry
  • 1 lb ground pork breakfast sausage
  • 1/2 cup yellow onion, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly cracked
  • 10 large eggs
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp dry mustard powder
  • 1/2 tsp smoked paprika
  • 2.5 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, minced

Instructions:

  1. In a large skillet over medium-high heat, brown the sausage meat, breaking it into small crumbles until no pink remains (approx. 8 mins). Add the diced onions during the last 3 mins to soften. Drain excess fat thoroughly.
  2. Grease a 9x13 inch baking dish. Press the thawed hash browns into the bottom and season lightly with salt and pepper. Layer the cooked sausage and onion mixture evenly over the potatoes, then sprinkle with 1.5 cups of the shredded cheddar cheese.
  3. In a large bowl, whisk the eggs, milk, cream, mustard powder, and paprika until homogenous. Pour the mixture slowly over the layers. Cover tightly with foil and refrigerate for at least 4 hours or overnight.
  4. Preheat oven to 375°F (190°C). Bake covered for 20 mins. Remove foil, sprinkle with the remaining 1 cup of cheese, and bake uncovered for another 25–30 mins until the center is set (160°F) and edges are golden brown. Rest for 10 mins before slicing.