Breakfast Hashbrown Casserole
I love having any meal in the fall/winter the contains potatoes. Ok, I’ll admit it. I love any meal ANY time of year that has potatoes in it. I just love them for some reason.
I also love cheese….and a good casserole recipe…I think I just really love this recipe for Breakfast Hashbrown Casserole, it’s such a combo of things that we love! Plus it’s pretty inexpensive since it contains basic ingredients. Make sure to stock up on potatoes in October/November so you can get the best prices on them and enjoy dishes like this one all winter long! I’m going to grab about 50 pounds with my next co-op order because I know they will only be around $0.50 per pound, which is a great deal for organic potatoes. Then I plan on storing them in cold storage for the winter in our “dungeon basement” of the farmhouse.
This recipe is perfect for those cold windy fall days when you want a warm meal but don’t really want to do much to get it on the table. Plus it takes very few ingredients, one’s that I generally keep on hand, so making it is really simple!
Cheesy Breakfast Hashbrown Casserole.
What You Need:
- 6 medium potatoes, washed, peeled, and shredded
- 1 cup cheddar cheese
- 1 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon potato starch (you can use corn starch or arrowroot)
- 1 cup milk
- About 1/2 pound sausage
In a frying pan on the stovetop, cook up the sausage (I use my homemade sausage patties!) until cooked through. Place in the bottom of a non-greased 8×8 baking dish.
In the same frying pan, fry the onion in the butter. (Cooking it in the same pan will help is soak up the sausage leftovers and give it even more flavor) When the onion turns transparent, turn the burner down to low and add in the milk and starch. Make sure you are continually stirring at this post so the milk doesn’t scald. Cook until the sauce starts to get thick.
In a large bowl, mix your shredded potato with the onion/milk sauce. Stir so it’s all mixed together. Pour the mixture over the top of the sausage layer in the baking dish.
Finally, sprinkle your dish with shredded cheddar cheese. Bake at 400 degrees for 30 – 40 minutes until the Breakfast Hashbrown Casserole is bubbly and slightly brown on the top.
One thing I love about this dish is that you can prep it ahead of time if needed. Either make it up the night before and place in your fridge until the next morning and then bake, or prep it in the morning when you have time and enjoy it for supper later! We tend to like this dish more for supper versus breakfast (I’m a fruit for breakfast kind of girl!), but it works perfect either way. If you need to serve a larger crowd, simply double this recipe and bake in a 9×13 baking dish instead.
What is your favorite recipe to make for breakfast? Do you like making casseroles?