Ingredients:

  • 1 lb lean ground turkey sausage
  • 1 cup diced bell peppers
  • 1/2 cup diced yellow onion
  • 2 cloves garlic, minced
  • 30 oz shredded frozen hashbrowns, thawed and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 10 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 cup skim milk
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups sharp white cheddar cheese, shredded

Instructions:

  1. Brown the 1 lb lean ground turkey sausage in a skillet over medium high heat. Cook 6-8 minutes until no pink remains, breaking it into small crumbles as it sears.
  2. Add the 1 cup diced bell peppers and 1/2 cup diced yellow onion to the sausage fat. Sauté 5 minutes until soft and translucent. Stir in the 2 cloves minced garlic during the last minute so it doesn't burn.
  3. Preheat your oven to 350°F (180°C). Place the 30 oz thawed hashbrowns in a large bowl and toss with 2 tbsp olive oil and 1 tsp smoked paprika. Mix until every shred is coated in that beautiful red spice.
  4. In a separate bowl, combine 10 large eggs, 1/2 cup Greek yogurt, 1 cup skim milk, 1 tsp salt, and 1/2 tsp pepper. Whisk vigorously for 2 minutes until the mixture is pale and completely smooth.
  5. Grease your 9x13 dish. Spread the seasoned hashbrowns in an even layer across the bottom. Press down slightly to create a firm base.
  6. Distribute the cooked sausage and vegetable mixture evenly over the potatoes. Use a spoon to ensure every corner has plenty of meat.
  7. Slowly pour the egg mixture over the sausage and potatoes. Wait 1 minute to let the liquid settle into the gaps between the potato shreds.
  8. Sprinkle the 1.5 cups sharp white cheddar cheese over the top. Ensure even coverage so you get a golden crust in every single bite.
  9. Slide the dish into the center of the oven. Bake for 45 minutes until the center is set and the edges are bubbling. The cheese should be melted and starting to turn a deep golden brown.