Serves: 6 Prep time: 20 minutes Cook time: 1 hr 5 minutes
1 package (about 3 cups) southwestern style shredded hash browns
1 T extra virgin olive oil
3 T butter
4 eggs, beaten
1 cup half-and-half
1 lb bulk sweet italian sausage, or just remove casing from link sausage
1 medium onion, diced
1/2 lb diced asparagus
1 cup shredded cheddar cheese
S&P
Preheat oven to 450 degrees F. Heat a large skillet over medium high heat. Add in your bulk sausage and cook until browned, about 9 minutes. Remove sausage with a slotted spoon and place allow to cool on a plate. In the same pan add in the olive oil and butter. Once the butter has melted, add in your seasoned hash brows. Toss to coat well with butter mixture and season with S&P.
Grab a 9 inch pie plate and pour in the potato mixture. Or if you’re moving cross country and you’re already packed your pie plates, then just use the skillet you browned your sausage in! Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.
Meanwhile, in a large mixing bowl, combine the eggs, half & half, cooked sausage, onions, asparagus, and cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven. Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.
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