Ground sausage, hash brown potatoes, onion, red and green bell pepper, and asparagus topped with a three-cheese sauce make for a hearty, delicious breakfast dish.
Smothered and Covered Hash Browns
Makes 6 to 8 servings
Ingredients
- 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
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.
Three-Cheese Sauce
Makes about 2½ cups
Ingredients
- 2 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 2 cupsmilk
- 2 tablespoons shredded
- Parmesan cheese
- 2 tablespoons shredded Gruyere cheese
- 2 tablespoons shredded Swiss cheese
- 1⁄8 teaspoon ground white pepper
- Pinch ground nutmeg
Instructions
- In a small saucepan, melt butter over medium heat. Whisk in flour, and cook, whisking constantly, for 2 minutes. Gradually whisk in milk until smooth, and bring to a boil. Reduce heat, and simmer until thickened, 3 to 5 minutes. Remove from heat, and whisk in all remaining ingredients until melted and smooth.
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