Ingredients:

  • 30 oz (850g) Frozen shredded hash browns, thawed and squeezed dry
  • 4 tbsp (56g) Unsalted butter, melted
  • 1 tsp (5g) Smoked paprika
  • 1/2 tsp (3g) Garlic powder
  • 1 lb (450g) Ground pork sausage
  • 6 strips Thick-cut bacon, diced
  • 1 Small yellow onion, finely diced
  • 1 Red bell pepper, diced
  • 10 Large eggs
  • 1.5 cups (350ml) Whole milk
  • 1/2 cup (120ml) Heavy cream
  • 2 cups (225g) Sharp cheddar cheese, freshly shredded
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Freshly cracked black pepper
  • 2 Green onions, sliced

Instructions:

  1. Preheat your oven to 400°F (200°C) and generously grease a 9x13 inch baking dish.
  2. In a large bowl, toss the thawed and bone-dry hash browns with melted butter, smoked paprika, and garlic powder. Press the mixture firmly into the bottom and slightly up the sides of the prepared dish.
  3. Bake the potato crust for 20 minutes until the edges are golden and starting to shatter.
  4. While the base bakes, cook the ground sausage and diced bacon in a large skillet over medium-high heat until browned and crisp. Remove the meat with a slotted spoon to drain excess fat, leaving 1 tablespoon in the pan.
  5. Sauté the diced onion and red bell pepper in the reserved fat until softened, about 5 minutes.
  6. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, salt, and black pepper until well combined and slightly aerated.
  7. Lower the oven temperature to 350°F (175°C). Layer the cooked sausage, bacon, and sautéed vegetables over the par-baked hash brown crust. Sprinkle evenly with the shredded cheddar cheese.
  8. Pour the egg mixture over the fillings. Bake for 45 minutes, or until the center is just set and the top is set and no longer wobbles.
  9. Let the casserole rest for 10 minutes before garnishing with sliced green onions and serving.