Ingredients:

  • 1 pound (450g) frozen hashbrowns, thawed
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • 8 ounces (225g) breakfast sausage, casings removed
  • ½ cup (75g) onion, finely chopped
  • ½ cup (75g) red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (1g) smoked paprika
  • ½ teaspoon (2g) dried oregano
  • 1 cup (100g) shredded cheddar cheese
  • 2 tablespoons (30ml) sour cream (optional, for serving)
  • Fresh chives or parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine thawed hashbrowns, vegetable oil, salt, and pepper. Mix well. Spread mixture evenly in a greased baking dish. Bake for 20 minutes until golden brown.
  3. In a skillet over medium heat, add sausage. Cook until browned, breaking it apart as it cooks, about 5-7 minutes. Stir in onion, bell pepper, and garlic. Sauté until vegetables are soft, about 5 minutes. Add smoked paprika and oregano; mix to combine. Remove from heat.
  4. Remove hashbrowns from the oven. Evenly spread sausage filling over the top. Sprinkle shredded cheddar cheese on top of the sausage layer.
  5. Return the dish to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  6. Remove from the oven and let cool slightly. Serve warm with optional sour cream and garnish with fresh herbs.