Crisp-Bottom Hashbrown Breakfast Casserole

Ingredients

• 2 tablespoons unsalted butter, divided (28 g)
• 4 cups thawed shredded hashbrowns, firmly squeezed dry (500 g)
• 1/2 teaspoon kosher salt, divided (3 g)
• 1/4 teaspoon freshly ground black pepper, divided (1 g)
• 8 fully cooked chicken sausage links, chopped into bite-size pieces (340 g)
• 4 scallions, thinly sliced, whites and greens separated (60 g)
• 8 large eggs, lightly beaten (400 g)
• 1 cup whole milk (240 g)
• 1 1/2 cups sharp cheddar cheese, freshly shredded (170 g)

Instructions

1. Heat dish. Place a rack in the oven center and heat oven to 400°F. Butter an eight-inch square baking dish, including corners, then warm it in the oven for 5 minutes. The butter should be melted, bubbling, and glossy.
2. Dry potatoes. Wrap thawed hashbrowns in a clean kitchen towel and squeeze firmly over the sink. Break apart compacted clumps with your fingers. Dry shreds spread evenly, brown more reliably, and prevent a watery layer beneath the eggs.
3. Prebake base. Carefully add potatoes to the hot dish with butter, salt, and pepper. Stir quickly, then press them into a compact, even layer using a spatula. Bake uncovered for 18 minutes, until edges turn lightly golden and the layer smells toasted.
4. Cook sausage. While potatoes bake, heat a skillet over medium heat and brown sausage for 3 to 4 minutes. Add scallion whites for the last minute. Transfer mixture to a plate, leaving any excess rendered fat behind.
5. Mix filling. Whisk eggs, milk, remaining salt and pepper, scallion greens, sausage, and three-fourths of the cheddar in a large bowl until no white streaks remain. Reserve remaining cheese for topping; brief whisking avoids a puffed, cracked surface.
6. Bake casserole. Lower oven to 350°F. Pour filling over potatoes, top with cheese, and bake until center reaches 160°F. Rest 10 minutes before slicing six squares.

Notes

• Use fully thawed, thoroughly squeezed hashbrowns; wet shreds cool the dish and trap steam under the potatoes, preventing a firmly browned bottom.
• For neat portions, rest the casserole ten minutes and loosen edges with a thin metal spatula; the potato base releases without tearing.
• Freeze cooled squares individually, wrapped tightly, for up to two months. Thaw overnight in the refrigerator before reheating for the most even center.

Nutrition Facts