Ingredients:

  • 1 lb ground pork sausage
  • 1 small yellow onion, finely diced
  • 1 bell pepper, diced
  • 20 oz shredded hash browns
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère cheese, shredded
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp garlic powder

Instructions:

  1. Brown the 1 lb ground pork sausage in a skillet over medium high heat until no pink remains and edges are crispy.
  2. Add the diced onion and bell pepper to the sausage fat and cook for 5 minutes until onions are translucent and soft.
  3. Grease a 9x13 inch baking dish and spread the 20 oz shredded hash browns evenly across the bottom.
  4. Spread the cooked sausage, onion, and pepper mixture over the potatoes until the surface is completely covered.
  5. Combine the 2 cups sharp cheddar and 1 cup Gruyère in a bowl, then sprinkle three quarters of it over the meat.
  6. Whisk the 8 large eggs, 2 cups whole milk, smoked paprika, salt, black pepper, and garlic powder until the mixture is pale yellow and frothy.
  7. Pour the egg mixture slowly over the layers, ensuring it seeps down into the hash browns.
  8. Sprinkle the remaining cheese over the top to create a golden crust during the bake.
  9. Bake at 375°F (190°C) for 45 minutes until the center is set and the top is bubbling.
  10. Remove from the oven and let it sit for 10 minutes until the custard firms up for clean slicing.