Tag Archive: Hash Brown Casserole


4 leftover hot Italian sausage links, sliced thinly (in about 1/4 c. sauce and cooked onions and peppers)

10 eggs

1/8 c. milk

salt and pepper to taste

1 package refrigerated Simply Potatoes Southwestern Hash Browns, cooked according to directions

1 c. shredded cheese (I  used 6 cheese Italian)

Spray crock pot with cooking spray.

Cook hash browns according to directions.

Mix eggs, milk and salt and pepper.  Make soft scrambled eggs and set aside.

Heat sausage, sauce and onions and peppers.  Mix in eggs.

Pour egg mixture into crock pot.

Later crispy hash browns over eggs.

Top with cheese.

Heat in crockpot until cheese is melted.

I love this because it can stay warm until everyone gets up on a Sunday morning and gets around to eating.

Stir after each person serves themselves to keep it moist.  The maximum you want to leave it on in the crockpot is 3 or 4 hours.

Leftovers (if you have any) reheat well!


4 – 5 c. leftover sausage in cheese sauce from last night

1 pack Simply Potatoes O’Brien Hash Browns

2 Tbsp. butter and 2 Tbsp oil

Brown hash browns and combine in prepared 13 x 9 baking dish with leftover cheesy sausage.


Bake 350 F for 30 minutes.


1 tube crescent dough

1 package Simply Potatoes O’Brien Hash Brown Potatoes

1/2 c. sour cream

3 c. leftover chicken mango chili

2 c. shredded cheddar

I was concerned that my leftover chicken mango chili was going to go to waste, so I made a casserole.  No more leftovers!

Spray 13 x 9 baking dish with cooking spray.

Spread crescent dough in bottom of dish and seal seams.

Meanwhile, cook hash browns according to directions until crunchy.

Spread potatoes over dough.

Spread sour cream over potatoes.

Top with leftover chili.

Sprinkle cheese on top and bake at 350 for 40-45 minutes.

I have to tell you, of all the throw it together casseroles I’ve done lately, this was everyone’s favorite!


1 package Simply Potatoes Herb and Garlic Hash Browns

1 lb. maple sausage

10 medium eggs

1/4 c. milk

salt and pepper

2 c. shredded sharp cheddar cheese

1 package Grands honey butter biscuits

Cook and drain sausage.


Cook potatoes according to package directions.


Combine sausage, potatoes, egg, milk, salt and pepper, and half of the shredded cheese.


Bake 400 F for 20 minutes.

While it is cooking, cut the biscuits in half.


Top with biscuits and remaining cheese.

Bake an additional 15 minutes.


4 c. leftover teriyaki chicken, chopped
1/2 c. ranch dressing
2 packages fresh hash brown potatoes, cooked according to directions
2 c. shredded sharp cheddar cheese

We had leftover teriyaki from last night since we were three short for family dinner, so I tried a variation of the teriyaki ranch chicken everyone loves to much with the leftovers.

Mix cooked has browns, chicken and dressing. Place in a prepared casserole. Bake at 350 F for 30 minutes.


No more leftovers! No complaints!


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