Smothered and Covered Hash Browns
Makes 6 to 8 servings
  • 1 (16-ounce) package mild ground sausage
  • 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
  1. Preheat oven to 350°.
  2. In a large cast-iron skillet, cook
  3. 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.
  4. 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.
  5. Sprinkle salt and pepper onto hash browns, and top with onion, all bell pepper, sausage, ree-Cheese Sauce, and asparagus.
  6. Bake until browned and bubbly, about 15 minutes. Serve immediately.
Recipe by Paula Deen Magazine at