1⁄2 (30-ounce) package frozen shredded hash brown potatoes, thawed and squeezed dry
1 teaspoonsalt
1⁄2 teaspoon ground black pepper
1⁄2 cup chopped onion
1⁄2 cup chopped red bell pepper
1⁄2 cup chopped green bell pepper
Three-Cheese Sauce (recipe follows)
1⁄2 pound asparagus, trimmed, blanched, and cut into 1-inch pieces
Instructions
Preheat oven to 350°.
In a large cast-iron skillet, cook
sausage over medium-high heat until browned and crumbly. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
Add hash browns to skillet, pressing down with a spatula, and cook until golden brown, about 7 minutes. Turn and cook until golden brown, about 7 minutes more. Remove from heat.
Sprinkle salt and pepper onto hash browns, and top with onion, all bell pepper, sausage, ree-Cheese Sauce, and asparagus.
Bake until browned and bubbly, about 15 minutes. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/smothered-and-covered-hash-browns-recipe/