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Hash Brown Breakfast Casserole with Tomato Gravy

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  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 8 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. Stir together the hash browns, 1 1/2 cups of the cheese, and the onion, salt, pepper, eggs, and sour cream.
  3. 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.
  4. 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.
  5. Spoon the casserole onto the serving plates; top with the warm tomato gravy and a sprinkling of chives, if desired.