Ingredients:

  • 30 oz frozen shredded hash browns, thawed and squeezed dry
  • 4 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 1 lb ground pork sausage (sage or hot)
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 10 large eggs
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 2 cups sharp white cheddar, freshly grated
  • 1 tsp kosher salt
  • 0.5 tsp coarsely ground black pepper
  • 0.25 tsp cayenne pepper

Instructions:

  1. Place the 30 oz thawed hash browns in a clean kitchen towel and twist vigorously until no more liquid drips out. Note: This prevents a watery base.
  2. Season the base. Toss the dried potatoes with 4 tbsp melted butter and 1 tsp smoked paprika in a bowl until evenly coated.
  3. Brown the meat. In a large skillet over medium high heat, cook 1 lb pork sausage, breaking it apart until it is browned and no longer pink.
  4. Sauté the aromatics. Add the diced onion and red bell pepper to the sausage grease. Cook for 5 minutes until the onions are translucent and soft.
  5. Add the garlic. Stir in 2 cloves minced garlic and cook for 1 minute until you smell a toasted, nutty aroma.
  6. Layer the dish. Grease a 9x13 pan. Spread the potato mixture on the bottom, then layer the sausage and vegetable mixture on top.
  7. Whisk the custard. Beat 10 eggs, 1.5 cups milk, 0.5 cup heavy cream, 1 tsp salt, 0.5 tsp pepper, and 0.25 tsp cayenne until the mixture is pale yellow and frothy.
  8. Incorporate the cheese. Stir 2 cups freshly grated sharp white cheddar into the egg mixture, then pour everything over the layers in the pan.
  9. Rest and chill. Cover with foil and refrigerate for at least 2 hours, or ideally until the next morning.
  10. Bake to finish. Preheat oven to 350°F. Bake covered for 20 minutes, then uncover and bake for another 35 minutes until the center is set and the top is golden brown.