Hash-Brown Casserole

Photo: Marcus Nilsson
Prep Time:
45 mins
Total Time:
1 hrs 25 mins

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


  • 2 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • ¾ cup low-sodium chicken broth

  • ½ cup whole milk

  • Coarse salt and freshly ground pepper

  • 1 tablespoon extra-virgin olive oil

  • 1 pound sweet Italian sausage, cut into ¼-inch coins

  • 3 Cubanelle peppers, thinly sliced (about 5 cups)

  • ¼ cup white-wine vinegar

  • 2 pounds russet potatoes (about 3 large), peeled and shredded on large holes of a box grater

  • 3 ounces cheddar, shredded (1 cup)

  • 6 scallions, chopped (1 cup)


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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