I got for Eric’s birthday as the method of cooking the hash browns. Thankfully, Eric quickly stepped in and took over. I don’t know why I am so impatient when it comes to hash browns, but I always want to over stir them, flip them too soon, and just plain ruin them. The wok was perfect for the job of browning hash browns – the heat stayed high enough and you could spread out the potatoes enough.
The cooked hash browns got dumped into a glass casserole dish.
I added eggs, almond milk, salt, pepper and cut up vegetarian sausage patties to the prepared hash browns. One could easily swap our the vegetarian sausage for real sausage and the almond milk for regular dairy milk. I used Alexia hash browns – they are fantastic and come pre-seasoned with garlic and onion.
I cooked this casserole last night, let it cool, refrigerated it, and then simply reheated in the oven while covered in foil, at 275° for about an hour. We served this with my mom’s hot cross buns, fresh fruit, and coffee. It was the perfect Easter morning family brunch. Stay tuned for more on our Easter crafts, Easter eggs, and Greta’s Easter experiences.
Egg, Hash-browns & Sausage Breakfast Casserole
1. Prepare 2 bags of frozen hash browns (2 lbs), according to package. Transfer to greased 9 x 13″ baking dish.
2. In a large mixing bowl beat: 9 large eggs. Combine with the eggs: 1 cup almond milk (or dairy milk), salt and pepper to taste, and 8 oz. crumbled veggie sausage (or real sausage).
3. Pour egg mixture over the hash browns and mix to combine. Cover in foil, bake in a 350° oven for 50 – 60 minutes or until browned and egg fully cooked. Serve warm.
Bluebird Hill Art 
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