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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (418g) Recipe makes 6 servings |
||
| Calories 744 | ||
| Calories from Fat 399 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.4g | 68% | |
| Saturated Fat 19.4g | 96% | |
| Monounsaturated Fat 17.3g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 179mg | 59% | |
| Sodium 351mg | 14% | |
| Potassium 1124mg | 32% | |
| Total Carbohydrate 32.8g | 10% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 4.4g | ||
| Protein 51.9g | 103% | |
Ingredients
-
2 (16 ounce) packages frozen shredded hash browns (thawed)
- 2 lbs bulk pork sausage
- 2 tablespoons flour
- 2-3 cups whole milk (depending on how thick you like the gravy)
- 1 1/2 cups of shredded sharp cheddar cheese
- 1/4 cup chopped green onion (to garnish) (optional)
Directions
1
Crumble and cook sausage in a large frying pan until no longer pink.2
(do not drain).3
Add 2 tablespoons flour and stir into sausage mixture, let it cook for one minute.4
Slowly add milk and bring to a boil.5
Let cook for 10 minutes until thickened to desired consistency.6
Add salt and pepper to taste.7
Meanwhile put both packages of thawed hashbrowns into a 9 x 13 glass dish.8
Add shredded cheese.9
Top with sausage gravy mixture.10
Cook at 350 degrees for 30 minutes.11
Garnish with green onions if desired.12
You can make this with a variety of cheeses.13
I find that using either sharp cheddar or pepper jack work the best.
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Featured Reviews for This Recipe
From: Tinkmommy
On Feb 21, 2009
This was good, though I forgot to layer the cheese between the hash browns and gravy, so I added it on top. It did seem to be missing something...though not sure what yet. Oh I did add some finely diced onion when I browned the sausage, out of habit from the recipe I normally use for Sausage Gravy.
From: ratherbebaking
On Jun 15, 2008
Yummmm. I made this for my Easter brunch everyone loved it. I did use more milk than called for. Will definitely make again. Updated. I used one 26 oz bag of shredded hashbrowns and it was perfect. I like that this one does not have to be made ahead of time. Sometimes you need a great breakfast now, not tomorrow!
From: *OzMan*
On Oct 23, 2005
VERY GOOD! I have been on a breakfast kick, and this dish was tasty and filling! I used Hot sausage, pepper Jack cheels and added some chopped onions to the mixture as well. Hearty meal and I will be making this again soon! 
Thank you.
From: Gynelle
On May 9, 2005
A huge hit with My boys and friends. I used fozen packs of hashbrowns with red peppers and green peppers. Also added chopped onions (for DH). I used regular chedder cheese .This was a HIT. We will be making again. Thanks for an awesome recipe.
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