Adding Cubanelles -- a type of sweet pepper -- brings mild heat to this breakfast-perfect hash brown casserole.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees with rack in upper third. Melt butter in a saucepan over medium-high heat. Whisk in flour; cook, whisking, 1 minute. Slowly whisk in broth and milk; bring just to a boil, whisking constantly. Remove from heat; season sauce with salt and pepper.

  • Heat oil in a skillet over medium-high heat; cook sausage until browned, about 2 minutes a side. Transfer to a 9-by-13-inch baking dish, scattering evenly.

  • Reduce heat to medium, add peppers to skillet, season with salt, and cook until browned and softened, about 7 minutes. Add vinegar; cook 30 seconds more, scraping up browned bits. Spoon evenly over sausage in dish.

  • In a bowl, combine potatoes, cheese, scallions, and sauce. Add to baking dish in an even layer. Cover with parchment-lined foil. Bake 40 minutes, then uncover and turn oven to broil; cook until top is well browned, about 8 minutes. Serve warm.

Reviews (1)

52 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 2
Rating: 2 stars
not exciting.