Ingredients:

  • 30 oz frozen shredded hash browns
  • 1 lb ground pork breakfast sausage
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 10 large eggs
  • 2 cups whole milk
  • 0.5 cup sour cream
  • 1 tsp dry mustard powder
  • 0.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Place a large non-stick skillet over medium-high heat. Add the ground sausage and diced onions, breaking the meat into small crumbles. Cook until the sausage is browned and onions are translucent (8 minutes). Stir in minced garlic for the final 60 seconds. Drain excess fat.
  2. In a large mixing bowl, whisk the 10 eggs vigorously until integrated. Add the milk, sour cream, dry mustard, smoked paprika, salt, and pepper. Whisk until the mixture is smooth and slightly aerated.
  3. Grease a 9x13 inch baking dish. Layer the thawed hash browns at the bottom, followed by the sausage and onion mixture, and 1.5 cups of the shredded cheddar cheese.
  4. Pour the egg custard evenly over the layers. Let the dish sit on the counter for 5 minutes before baking to allow the potatoes to hydrate.
  5. Preheat oven to 350°F (180°C). Bake for 40 minutes. Remove from the oven, sprinkle with the remaining 1 cup of cheese, and bake for an additional 10 minutes until the center is set and the top is golden brown. Garnish with fresh chives.