The Ultimate Hash Brown Casserole

Hash Brown Casserole

For a hearty breakfast, nothing beats this hash brown casserole made with Conecuh sausage, sharp Cheddar cheese, and spicy green chiles.

The Ultimate Hash Brown Casserole
Yield: approximately 6 servings
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  1. 4 cups diced smoked sausage, such as Conecuh
  2. 1 cup diced red bell pepper
  3. 1 cup diced yellow onion
  4. 2 tablespoons chopped canned green chiles
  5. 4 tablespoons unsalted butter
  6. 4 tablespoons all-purpose flour
  7. 2 cups whole milk
  8. 2 cups chicken broth
  9. 4 cups shredded sharp Cheddar cheese, divided
  10. 1 cup sour cream
  11. 1 teaspoon kosher salt
  12. 1⁄4 teaspoon ground black pepper
  13. 1 (30-ounce) package frozen hash browns, thawed (about 10 cups)
  1. Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
  2. In a large nonstick skillet, cook sausage over medium-high heat until browned, approximately 5 minutes. Remove from pan with a slotted spoon, and set aside. Reserve rendered fat in pan.
  3. Add bell pepper, onion, and chiles to pan. Cook, stirring occasionally, until tender, approximately 5 minutes. Remove from pan. Set aside.
  4. Melt butter in pan. Add flour; cook 1 minute, stirring constantly. Slowly add milk and broth, stirring constantly. Bring mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until thickened, approximately 10 minutes. Add 3 cups cheese, stirring until melted. Stir in sour cream, salt, and pepper. Remove from heat.
  5. In a large bowl, stir together cheese mixture, pepper mixture, sausage, and hash browns until well combined. Spoon into prepared dish. Sprinkle with remaining 1 cup cheese.
  6. Bake until browned and bubbly, 45 to 50 minutes. Store, covered, in refrigerator
  7. up to 3 days.
Taste of the South


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