Name: Hash Brown Breakfast Casserole with Tomato Gravy
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 1 (32-ounce) bag frozen diced or shredded hash brown potatoes; 1 (8-ounce) block sharp Cheddar cheese, grated (about 2 cups); 1 small sweet onion, chopped (about 1/2 cup); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 3 large eggs, beaten; 1 (16-ounce) container sour cream; 1 (16-ounce) package ground pork sausage, roughly chopped; 3 tablespoons all-purpose flour; 2 (14.5-ounce) cans petite diced tomatoes, undrained; 1/2 cup heavy cream; Garnish: chopped fresh chives

Directions

Preheat the oven to 350 degrees F.
Stir together the hash browns, 1 1/2 cups of the cheese, and the onion, salt, pepper, eggs, and sour cream.
Cook the sausage in a large skillet 10 minutes or until lightly browned. Remove from the skillet with a slotted spoon, reserving the drippings in the pan. Add the flour to the pan and cook for 1 minute, stirring constantly. Add the tomatoes with juice and cook 5 minutes, or until thickened. Reduce the heat to low and stir in the cream. Season to taste with salt and pepper. Set aside, keeping warm.
In a large bowl, stir the sausage into the hash brown mixture and transfer to a lightly greased 13-by-9-inch baking dish. Top with the remaining 1/2 cup cheese. Bake until just set and golden brown, 30 minutes.
Spoon the casserole onto the serving plates; top with the warm tomato gravy and a sprinkling of chives, if desired.

Hash Brown Breakfast Casserole with Tomato Gravy

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