Ingredients:

  • 30 oz frozen shredded hash browns
  • 4 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 lb ground breakfast sausage
  • 1 cup red bell pepper, finely diced
  • 1/2 cup scallions, thinly sliced
  • 10 large eggs
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp onion powder
  • 1/2 tsp black pepper, freshly cracked

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the 30 oz frozen shredded hash browns with 4 tbsp melted unsalted butter, 1 tsp smoked paprika, and 1 tsp kosher salt directly in your 9x13 dish. Spread them out and press them down firmly. Bake for 20 minutes until the edges are golden and the top feels dry.
  2. While the potatoes are in the oven, heat a large skillet over medium high heat. Add the 1 lb ground breakfast sausage, breaking it up with a spoon. Cook for 5-7 minutes until no pink remains and the meat is sizzling. Add the 1 cup finely diced red bell pepper and cook for another 3 minutes until softened. Drain any excess grease.
  3. In a large bowl, crack the 10 large eggs. Add 1 cup heavy cream, 1/2 cup sour cream, 1 tsp onion powder, and 1/2 tsp black pepper. Whisk vigorously for about 2 minutes until the mixture is pale yellow and frothy.
  4. Remove the hash browns from the oven and lower the temperature to 350°F (180°C). Sprinkle the cooked sausage and pepper mixture evenly over the potato base. Follow this with half of the 1/2 cup sliced scallions and 1 cup of the shredded sharp cheddar.
  5. Pour the egg custard slowly over the layers, starting from the edges and moving toward the center. Sprinkle the remaining 1 cup of cheddar on top. Return to the oven and bake for 30-35 minutes until the center is set and the cheese is bubbling.