This delicious, simple recipe was made in a cosy cabin in the mountains while it was raining and snowing outside. This dish is great for meal prep as you can bake it on a Sunday night and have it in the fridge for up to five days. Reheat a slice every morning for breakfast and this will make your breakfast routine that much easier. The recipe includes some heat with a charred poblano pepper and lots of paprika. Finally I added a lot of cheese because I AM CHEESY. It came out delicious and was the perfect thing to eat while watching the mountain snowstorm. I chose to shred my potatoes fresh and it does take more time so feel free to substitute frozen hashbrowns to make it easier and save time. You can also add more veggies if you fancy a more veggie friendly version. Might I suggest spinach, mushroom and asparagus. I also used sage sausage for the meat, but you can use any thing you fancy: bacon, brisket, beyond sausage, chorizo,… the world is yours!
PREP TIME: 20 mins COOK TIME: 45 mins TOTAL TIME: 65 mins
Ingredients
- 5 Large red potatoes, shredded
- salt and pepper
- 16 Oz pork sausage roll- Sage
- 1 red pepper, chopped
- 1 green poblano pepper, charred and chopped
- 1 large onion, diced
- 2 cups shredded pepper jack cheese
- 1 cup sharp cheddar cheese
- 8 large eggs
- 1 & 1/3 cups whole milk
- 3 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
Instructions
- Dice your onion and red pepper. Set aside.
- Rinse potatoes, shred with a cheese grater, rinse again and pat dry with a towel. Set aside.
- Char your poblano pepper on the stove until the skin forms nice black blisters. Then chop it up and discard the seeds. If you want to add more heat you can keep the seeds in and adjust according to your taste.
- Saute your onion and peppers with the sausage until it’s all half cooked. Then add in your potatoes and toss in all of your seasonings.
- Cook your potatoes down for 10 minutes until soft.
- Meanwhile, crack your eggs into a bowl and mix them. Add your milk.
- In a well oiled casserole pan: layer your potato/sausage mix at the bottom of the pan. Pour half the eggs on top. Gently mix. Add your cheese on top. Repeat all those steps again a second time.
- Bake at 350 for 30-40 minutes, until the edges are browned and bubbly, and the cheese is melted.
- Take out of the oven and let cool for 3 minutes before serving.
