Ingredients:

  • 1 tbsp Olive Oil or Vegetable Oil
  • 5 lbs (680 g) Bulk Breakfast Sausage, casings removed
  • 1 medium Yellow Onion, finely chopped
  • 1 tsp Garlic Powder
  • 1 tsp Dried Thyme or Sage
  • 1 (30 oz / 850 g) bag Frozen Shredded Hashbrown Potatoes (Thawed)
  • 2 tbsp (30 g) Unsalted Butter, melted
  • 12 Large Eggs
  • 2 cups (475 ml) Whole Milk
  • 1 cup (240 g) Sour Cream
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/4 tsp Nutmeg, freshly grated (optional)
  • 4 cups (450 g) Sharp Cheddar Cheese, grated (divided)
  • 2 tbsp (30 ml) Fresh Chives or Parsley, chopped

Instructions:

  1. Sauté: Heat oil in the skillet over medium-high heat. Add the bulk sausage and break up with a spoon. Cook until thoroughly browned, about 8-10 minutes.
  2. Drain: Transfer the sausage mixture to a colander lined with paper towels to drain excess fat completely.
  3. Caramelise and Season: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the drained sausage back to the pan along with the garlic powder, thyme/sage, salt, and pepper. Stir well and remove from heat.
  4. Prep Hashbrowns: Place the thawed hashbrown potatoes onto a clean, thick tea towel and twist tightly to squeeze out as much moisture as possible. This step is critical.
  5. Layer Base: Drizzle the dry potatoes with the 2 tbsp of melted butter and toss gently to coat. Press the buttered hashbrowns firmly into the bottom of a greased 9x13 inch baking dish.
  6. Mix Custard: In a large bowl, whisk together the eggs, whole milk, sour cream, salt, pepper, and nutmeg until completely smooth. Stir in 3 cups of the grated cheddar cheese.
  7. Assemble and Chill: Sprinkle the cooked sausage and onion mixture evenly over the hashbrown base. Slowly pour the prepared egg and cheese custard over the sausage mixture. Cover the dish tightly and refrigerate for a minimum of 4 hours, or ideally overnight (up to 24 hours).
  8. Initial Bake: Preheat the oven to 375°F (190°C). Remove the casserole from the fridge 30 minutes before baking. Bake the covered casserole for 30 minutes.
  9. Final Bake: Remove the foil. Sprinkle the remaining 1 cup of cheddar cheese over the top. Return to the oven and bake uncovered for another 25-30 minutes, or until the cheese is bubbling, the top is golden brown, and the centre is set (internal temperature 165°F / 74°C).
  10. Rest and Garnish: Remove the casserole from the oven and let it rest on a wire rack for 10-15 minutes before slicing and serving. Sprinkle with fresh chives or parsley.