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Spicy Sausage Hash Brown Bake

Spicy Sausage Hash Brown Bake

 Spicy Sausage Hash Brown Bake
Prep Time
45min.
Total Time
1min.
Servings
12 servings
WHAT YOU NEED
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3/4 pickled jalapeño slices
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3/4 breakfast pork sausage links
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3 Tbsp butter
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1 yellow onion
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1 poblano chile
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4 ORE-IDA Country Style Hash Brown Potatoes
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3 sliced green onions
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10 eggs
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1-1/2 milk
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1/4 ground black pepper
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4 Italian bread cubes
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1/2 KRAFT Shredded Mild Cheddar Cheese
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1/2 KRAFT Shredded Colby & Monterey Jack Cheeses
make it
Tap or click steps to mark as complete
Reserve 1/4 cup jalapeño peppers for later use. Coarsely chop remaining jalapeño peppers. Cook sausage in large skillet sprayed with cooking spray on medium heat 10 min. or until evenly browned, turning occasionally. Remove from skillet; carefully wipe skillet with paper towel.
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Melt butter in same skillet. Add yellow onions, poblano chiles and chopped jalapeño peppers; cook 5 min. or until onions are crisp-tender, stirring frequently. Add potatoes; mix well, using back of spoon to break potatoes into smaller pieces. Cover; cook 10 min. or until potatoes are evenly browned, stirring after 5 min. Stir in 2 Tbsp. green onions; cook 2 min., stirring occasionally. Remove from heat.
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Whisk eggs, milk and black pepper until blended. Cut sausage links into quarters.
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Spread potato mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; spread with 1/4 cup ketchup. Cover with bread cubes and sausage. Pour egg mixture over ingredients in baking dish; sprinkle with cheddar. Top with reserved jalapeño peppers; sprinkle with colby and Monterey Jack cheese.
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Bake 45 to 50 min. or until knife inserted in center comes out clean, and top is puffed and golden brown. Drizzle with remaining ketchup; sprinkle with remaining green onions.
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Kitchen Tips
Nutrients

Substitute


Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.


Note


For best results, remove crust from bread before cutting into cubes and using as directed.


How to Roast Peppers


Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.

NUTRITION & INGREDIENTS
Amount Per Serving
Calories
350
Calories From Fat
0
Total Fat 0g
0 G%
Cholesterol 205mg
0.00%
Sodium 770mg
0 G%
Fiber 2g
Sugars 5g
5g%
Protein 17g
17g%
% Daily Value*
Calcium
0%
Iron
0%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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