Ingredients:

  • 1 lb ground pork breakfast sausage
  • 30 oz shredded hash browns, thawed and patted dry
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 8 large eggs, room temperature
  • 1 cup whole milk
  • 4 oz full-fat cream cheese, softened
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 180°C (350°F). Lightly grease your baking dish with butter or a quick spray of oil.
  2. In a large skillet over medium-high heat, brown the 1 lb ground pork sausage, breaking it into small crumbles until no pink remains and the edges are crispy. This should take about 8-10 minutes. Transfer the sausage to a plate lined with paper towels to drain, but keep about a tablespoon of that fat in the pan.
  3. Toss the 30 oz thawed hash browns into the skillet with the remaining fat, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Sauté for 5 minutes until they smell toasted.
  4. In a large bowl, whisk the 4 oz softened cream cheese until smooth, then slowly add the 8 eggs one at a time. Pour in the 1 cup whole milk, 1/2 tsp salt, and 1/2 tsp pepper, whisking until the mixture is pale and frothy. Fold in 1.5 cups of the cheddar cheese and the cooked sausage.
  5. Spread the seasoned hash browns into the bottom of your prepared baking dish in an even layer. Pour the egg mixture over the potatoes and top with the remaining 0.5 cups of cheddar.
  6. Bake for 45 minutes at 180°C (350°F) until the center is set and the top is golden brown. Let it rest for 10 minutes before slicing.
  7. Garnish with freshly chopped chives before slicing into 10 portions and serving.