Name: Egg Free Sausage Hash Brown Breakfast Bake (GF, Top 8 Free)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 lb ground breakfast sausage; 1/4 cup diced onion (OR 1/4 tsp onion powder), optional; 1 ½ Tablespoons cornstarch (or you may substitute 2 Tbsp all purpose flour); 1 ½ cups milk (or DF milk); 1 1/4 cups shredded cheddar cheese (or DF cheese shreds); 6 cups frozen shredded potatoes

1

Preheat oven to 350F. Spray 2-quart casserole dish with cooking spray (may also use 8x8 or 9x9 baking dish. The recipe is versatile – I've used square, rectangle, and round pans/dishes, and all have turned out great!).

2

Cook sausage (and diced onion, optional) in large frying pan over medium heat until cooked through, breaking up large pieces with spoon or spatula. See notes for optional spices.

3

After sausage is fully cooked, stir in cornstarch (or flour). Add milk, and continue to cook over medium heat until thickened, about 5 minutes, stirring occasionally.

4

Spread frozen shredded potatoes evenly in casserole dish. *Readers have suggested sprinkling the hash browns with a little salt first – the sausage does add a bit of sodium/salt, so I would start with 1/4-1/2 teaspoon if adding additional salt.*

5

Sprinkle ½ cup cheese over potatoes, and evenly spread all of sausage mix on top. Top with remaining ¾ cup of cheese.

6

Bake 45 minutes at 350F, until cheese is bubbly and beginning to turn golden brown.