Sausage Potato Casserole
This sausage potato casserole makes a great side dish, but is even better for breakfast! It’s easy to prep ahead of time and just throw it in the oven when you’re ready. We make it every year for Christmas morning!
- Serves: 8-10
- Prep Time: 15 minutes
- Bake Time: 30-45 minutes
Ingredients:
- ground sausage
- onion
- frozen shredded hash brown potatoes
- shredded mozzarella cheese
- salt and pepper, to taste
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Begin by finely dicing a medium sized onion. Heat a large pan over medium high heat and add sausage and diced onion. There’s no need to add oil because the sausage provides enough fat content. Break up the sausage pieces and continue to stir and cook until sausage is browned and thoroughly cooked (about 5-10 minutes).
Step 2: Reduce heat to medium and add in a bag of frozen shredded hash browns to your pan and stir. Cook for 10 minutes. Potatoes should be soft, but not browned. Season with a bit of salt and pepper. Stir in mozzarella cheese, reserving a bit for the top of the casserole.
Step 3: Preheat oven to 375º F. Transfer sausage potato mixture to a baking dish. Top with remaining shredded mozzarella cheese. Bake for 30 minutes or until potatoes are tender. Enjoy!
Tips:
- This fits perfectly in a 9×13 baking dish, but any large, oven safe casserole dish will work.
- If you make this ahead of time, cover and store in the refrigerator until ready to bake. Add 15 minutes to your bake time (cover with aluminum foil if top is browning too fast- we like it a little crunchy and well done).
- This recipe calls for 1 1/2 pounds of sausage, but feel free to add 1/2 pound more if you like a meatier casserole. No need to adjust any other ingredients.
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Sausage Potato Casserole
Ingredients
- 1 ½ lb ground sausage
- 1 onion (finely diced)
- 30 oz package frozen shredded hash brown potatoes
- 2 cups shredded mozzarella cheese
- salt and pepper to taste
Instructions
- Begin by finely dicing a medium sized onion. Heat a large pan over medium high heat and add sausage and diced onion. There's no need to add oil because the sausage provides enough fat content. Break up the sausage pieces and continue to stir and cook until sausage is browned and thoroughly cooked (about 5-10 minutes).
- Reduce heat to medium and add in a bag of frozen shredded hash bowns to your pan and stir. Cook for 10 minutes. Potatoes should be soft, but not browned. Season with a bit of salt and pepper. Stir in mozzarella cheese, reserving a bit for the top of the casserole.
- Preheat oven to 375º F. Transfer sausage potato mixture to a baking dish. Top with remaining shredded mozzarella cheese. Bake for 30 minutes or until potatoes are tender. Enjoy!
Notes
-
- This fits perfectly in a 9×13 baking dish, but any large, oven safe casserole dish will work.
- If you make this ahead of time, cover and store in the refrigerator until ready to bake. Add 15 minutes to your bake time (cover with aluminum foil if top is browning too fast – we like it a little crunchy and well done).
- This recipe calls for 1 pound of sausage, but feel free to add more if you like a meatier casserole. No need to adjust any other ingredients.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
