Ingredients:

  • 1 lb ground breakfast sausage
  • 1 tbsp neutral oil
  • 1/2 cup finely diced yellow onion
  • 1/2 cup diced red bell pepper
  • 2 cups frozen shredded hash browns, thawed and patted dry
  • 8 large eggs
  • 1/2 cup heavy cream
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 2 cups sharp cheddar cheese, freshly shredded
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat your oven to 400°F (205°C). Grease a 9x13 inch baking dish with butter or non stick spray. Heat the oil in a skillet over medium high heat. Add the sausage, breaking it into small crumbles, until it is browned and sizzling. Toss the diced onion and red bell pepper into the skillet with the sausage. Cook for 3-4 minutes until the onions are translucent and fragrant. Remove the mixture with a slotted spoon to a paper-towel-lined plate to drain excess fat.
  2. Take your thawed hash browns and wrap them in a clean kitchen towel. Squeeze firmly over the sink until no more water drips out. Spread the dried hash browns in the bottom of the prepared baking dish. Top evenly with the cooked sausage and vegetable mixture.
  3. In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and smoked paprika until frothy. Stir 1.5 cups of the shredded cheddar into the egg mixture, then pour it over the sausage and potatoes in the dish.
  4. Sprinkle the remaining 1/2 cup of cheese over the top. Place in the center of the oven and bake for 25 minutes until the center is set and the edges are golden brown. Let the dish sit for 5 minutes (this is crucial for the set). Sprinkle with green onions before slicing into thick, hearty squares.