Ingredients
Method
Brown Sausage & Aromatics
- Preheat oven to 375°F (190°C). Grease a 9x13-inch ceramic or glass baking dish generously with butter or nonstick cooking spray.
- Heat a large skillet over medium-high heat. Add ground pork sausage, breaking it up with a wooden spoon into small crumbles until browned and cooked through, about 6 to 7 minutes.
- Add the diced onion and minced garlic to the skillet with the sausage, cooking for 3 more minutes until the onions are soft and translucent. Drain off any excess fat and set aside to cool slightly.
Layer in Baking Dish
- Spread the thawed shredded hashbrowns evenly across the bottom of the prepared 9x13 baking dish, pressing down lightly to form an even base layer.
- Scatter the cooked sausage, onion, and garlic evenly over the hashbrown layer. Top with 1 cup of sharp cheddar and 1 cup of Monterey Jack cheese.
Whisk & Pour Custard
- In a large mixing bowl or pitcher, vigorously whisk together the eggs, whole milk, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until frothy and smooth.
- Slowly and evenly pour the egg custard all over the layered hashbrowns and sausage, allowing the liquid to seep down into the potatoes.
Bake to Golden Bubbly Perfection
- Sprinkle the remaining 1 cup of sharp cheddar cheese over the top.
- Bake uncovered at 375°F (190°C) for 45 to 50 minutes, or until the center is set and a knife inserted into the center comes out clean with no raw egg liquid.
- For an extra crispy golden crust, turn on the broiler for the final 2 minutes. Rest for 10 minutes before slicing into generous squares, garnish with fresh scallions, and serve hot!