Page 136 - 2016TOHCookbook

Shredded Potato Breakfast Casserole
Nuesse Family | HULL, MA
“A favorite for holidays and weekends with guests. Everyone begs for
the recipe.” MALEE NUESSE
INGREDIENTS
Serves 8
1 (2-pound) bag frozen shredded potatoes, thawed 1 pound bulk hot Italian sausage
1 pound bulk sweet Italian sausage
1 yellow onion, finely chopped
6 large eggs
1⁄2 cup milk or cream
1⁄4 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄4 teaspoon ground nutmeg (optional) Salt
Ground black pepper
2 pounds sharp cheddar cheese, shredded
PREPARATION
1. Preheat oven to 350°F. Grease a 9- by 13-inch baking dish.
2. Layer the potatoes on the bottom of the prepared baking dish.
3. In a frying pan over medium-high heat, sauté the sausage until lightly browned. Add the onion and sauté until translucent. Set aside.
4. In a bowl, whisk together the eggs, cream, garlic powder, onion powder and nutmeg, if desired. Season with salt and pepper.
5. Pour the egg mixture evenly over the potatoes and sprinkle half of the cheese on top. Add the crumbled sausage and sprinkle the remainder of the cheese on top.
6. Cover with foil and bake 1 hour. Uncover and continue to bake until the top is golden and knife inserted in the center comes out clean.
PAGE 124 | UMASS DINING