Breakfast Casserole With Hashbrowns, Crisp From the Pan

Ingredients

• 2 tablespoons unsalted butter, divided (28 g)
• 8 cups frozen shredded hash browns, thawed and squeezed dry (850 g)
• 1 pound breakfast sausage (454 g)
• 8 large eggs (400 g)
• 1 1/2 cups whole milk (360 g)
• 1 1/2 cups shredded sharp cheddar cheese (170 g)
• 1/2 cup sliced scallions (50 g)
• 1 teaspoon kosher salt (6 g)
• 1/2 teaspoon black pepper (1 g)
• 1/2 teaspoon garlic powder (2 g)

Instructions

1. Heat the dish. Set an oven rack in the lower third and heat the oven to 400°F. Butter a 9-by-13-inch baking dish, including corners, then warm it empty for five minutes.
2. Dry and bake potatoes. Place thawed hash browns in a clean kitchen towel and squeeze firmly until no liquid drips. Press them evenly into the hot dish, dot with half the butter, and bake until edges look lightly golden.
3. Cook sausage. Meanwhile, cook sausage in a skillet over medium heat, breaking it into small crumbles. Once browned throughout, transfer it to a paper-towel-lined plate and discard any visible rendered fat rather than adding it to the custard.
4. Whisk the custard. Whisk eggs, milk, salt, pepper, and garlic powder in a large bowl until smooth and fully combined. Stir in sausage, most of the cheddar, and most scallions, reserving the remainder for the top.
5. Fill the dish. Lower oven temperature to 350°F. Pour egg mixture slowly and evenly over baked potato layer. Scatter reserved cheddar and scallions across surface, keeping the potatoes undisturbed.
6. Bake and slice. Bake until center reaches 160°F and no longer ripples when dish is gently nudged, about 30 minutes. Rest casserole for 10 minutes, then cut eight squares using a thin spatula to protect browned base.

Notes

• A metal baking dish browns the potato base more readily than glass. If using glass, expect a paler underside and check doneness by temperature.
• For clean slices, squeeze thawed potatoes very dry in a cotton towel. After resting, divide into squares and store them with browned bottoms down, which keeps the cheese topping neat and prevents condensation from softening it.

Nutrition Facts