Recipe Background
Simply Southern Hash Brown Bake offers a warm, cheesy delight with crispy edges and savory depth, perfect for sharing.
This Simply Southern Hash Brown Bake captures the soul of brunch with its comforting layers. The mild Italian sausage adds a savory depth, playing perfectly with the creamy richness of heavy whipping cream. Each bite reveals the gentle heat from diced green chiles, balanced by the familiar, tangy flair of pimiento cheese. The aroma of baking carries a promise of warmth and heartiness, inviting you to gather ‘round and indulge.
Texture is where this dish truly shines. The base of shredded hash browns becomes wonderfully crispy at the edges while staying tender within. This contrast delights the palate, set off by the velvety egg mixture enveloping it all. Baking until golden-brown and bubbly ensures a picture-perfect finish. One small tip: let the bake stand for 15 minutes after it’s out of the oven. This allows the layers to settle, making serving and slicing a breeze.
Sharing this bake turns any meal into a jubilant affair. It’s the type of dish that’s easy to make ahead and just as easy to devour. As you cut through the cheesy top into the layered goodness below, there’s a sense of satisfaction that only comes from a well-loved recipe. This bake is less about perfection, more about the joy of sharing something truly delightful with others.
Ingredients
- 1 pound ground mild Italian sausage
- 1 (30-ounce) bag frozen shredded hash brown potatoes thawed
- 15 large eggs
- 1 cup heavy whipping cream
- 3 cups pimiento cheese
- 1 cup green onion chopped
- 1 (4-ounce) can diced green chiles
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup cheddar cheese shredded
Directions
- Preheat the oven to 350 degrees F.
- Spray a 9x13-inch baking dish with cooking spray.
- In a large skillet, cook the sausage over medium heat until browned and crumbly, about 6-8 minutes.
- Drain the grease from the skillet.
- In a large bowl, stir together the sausage and the hash browns.
- In another large bowl, whisk together the eggs and the heavy cream until smooth.
- Stir the pimiento cheese, the green onions, the chiles and their juices, the salt, and the pepper into the egg mixture until well-combined.
- Stir the hash brown mixture into the egg mixture until well-combined.
- Spoon the mixture into the prepared baking dish.
- Sprinkle the cheddar on top of the mixture.
- Bake until golden-brown and bubbly, about 45-50 minutes.
- Let the bake stand for 15 minutes.
- Serve.
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