Sausage and Hash Brown Casserole

How is the "all day breakfast" at McDonald's working out for you all? It's probably a good thing I don't live in the States as this would be a BIG problem for me! It's hard enough watching all the food commercials during the NFL games...

We are big breakfast eaters, except not in the morning. On a rare occassion, when I have a major hankering for some biscuits and gravy on the weekend, I'll get up and make some. We frequently have breakfast for dinner, though. Pancakes, baked omelets, quiche, sausage gravy and biscuits...It's all good, no matter the time of day. This Sausage and Hash Brown Casserole fits right in!

I used "pommes rissolées". I haven't the foggiest idea what that means, but they are frozen, cubed potatoes similar to southern style hash browns in the US. They baked up just fine in the recipe directions, so they are a suitable substitute. Use your favorite breakfast sausage...I always go with maple flavor and add a few dashes of crushed red pepper to spice things up a tad. I make this copycat version of Jimmy Dean's breakfast sausage. I love the sweetness, I think it adds another layer of flavor. Am I the only one who put syrup on their bacon and sausage as a child?! Anyhow, any kind will be fine...

I simply scrambled a few eggs to go alongside the casserole as it baked, and cut up some fruit. The dish can be made meatless, but I'd add more potatoes to make up for the lost volume. It's a simple, hearty dish that's comforting day or night!

Sausage and Hash Brown Casserole

Serves 8


  • 2 Tablespoons (28 g) unsalted butter
  • 3/4 pound (340 g) breakfast sausage (no casings)
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 large cloves garlic, minced
  • 10 ounces (300 g) Greek yogurt
  • 1 cup (240 mL) milk
  • 3/4 cup (200 g) reduced-fat sour cream
  • 3 Tablespoons (45 mL) all-purpose flour
  • 1.5 pounds (700 g) frozen southern style hash browns (cubed), thawed
  • 1 cup (100 g) shredded extra-sharp Cheddar
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-2 Tablespoons chopped fresh parsley or chives, for garnish


Preheat the oven to 375 degrees F (190 C). Coat a 9- by 13-inch baking dish with cooking spray.

Melt the butter in a large skillet over medium-high heat. Add the sausage, onions, and bell peppers and cook, stirring often, until the sausage is cooked through and the veggies are soft. Drain excessive fat if needed. Stir in the garlic and cook for 1 minute.

In the meantime, whisk together the yogurt, milk, sour cream, and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, salt, and pepper. Set aside. When the sausage mixture is finished cooking, add it to the potato mixture and stir until well combined.

Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese. Bake until a deep golden brown, about 45 minutes.

Sprinkle with parsley or chives and serve.

Adapted from

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