Ingredients:

  • 900g frozen shredded hash browns, thawed and patted dry
  • 115g unsalted butter, melted
  • 5g smoked paprika
  • 5g kosher salt
  • 450g ground breakfast pork sausage
  • 150g yellow onion, finely diced
  • 120g red bell pepper, finely diced
  • 10 large eggs
  • 475ml whole milk
  • 120ml heavy cream
  • 10g Dijon mustard
  • 2g ground black pepper
  • 340g sharp white cheddar cheese, freshly shredded

Instructions:

  1. Preheat oven to 400°F (200°C). Press the dried hash browns into the bottom and up the sides of a greased 9x13 inch baking dish. Pour melted butter, salt, and paprika over the potatoes. Bake for 20 minutes until edges are golden and crispy.
  2. In a large skillet over medium-high heat, brown the breakfast sausage, breaking it into small crumbles. Add diced onions and bell peppers, sautéing until translucent. Drain excess fat, leaving approximately one tablespoon in the pan.
  3. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, and black pepper until the mixture is completely homogenous and emulsified.
  4. Layer the cooked sausage and vegetable mixture over the par-baked hash brown crust. Sprinkle 225g (2 cups) of the shredded cheddar cheese over the meat layer. Pour the egg custard mixture slowly and evenly over the top.
  5. Cover the dish tightly with foil and refrigerate for 4 to 12 hours to allow the custard to set and flavors to meld.
  6. Remove the casserole from the refrigerator 30 minutes prior to baking. Preheat oven to 375°F (190°C). Bake covered for 25 minutes. Remove foil, sprinkle the remaining 115g (1 cup) of cheese on top, and bake for an additional 5 minutes or until the center is set and the top is bubbly.