Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Bulk pork sausage; mild or spicy |
| ½ cup | Onions; finely chopped |
| 4 cups | Frozen hash browns; diced, thawed |
| 1½ cup | Colby/Monterey Jack cheese shredded |
| 3 \N | Eggs; beaten |
| 1 cup | Milk |
| ¼ teaspoon | Black pepper |
| \N \N | Salsa |
Preheat the oven to 350 degrees. In a large skillet, cook the sausage and onions until no pink remains; drain. In an 8-inch square baking dish, layer the potatoes, half of the cheese, the sausage-onion mixture and the remaining cheese. In a bowl, combine the eggs, milk and pepper; pour over the cheese. At this point, the casserole may be covered and chilled overnight. Bake, covered, for 50 to 55 minutes, or until a knife inserted near the center comes out clean. Transfer to a wire rack. Let stand for 10 minutes. Cut into squares. Pass the salsa. Recipe From: The Knollwood House bed and breakfast in River Falls, Wisconsin. Penny Halsey (ATBN65B).
Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@..." <hassell@...>