Breakfast Hash Brown Casserole

Try this Kentucky favorite as a casserole with our Purnell's Original Country Sausage (Medium). It's Gooo-od!


Heat oven to 450º. Spray 9×13 pan with nonstick cooking spray. Combine potatoes and 1 egg, mix well. Spread mixture into 9×13 pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.

Whisk together eggs, milk, salt and pepper. Scramble eggs in a non-stick fry pan on medium high heat until set. Mix in sausage and chopped veggies. Spread egg/veggie mixture over potato crust. Top with shredded cheese. Return to oven and bake 10 minutes or until cheese is melted and starting to crisp.



  • 1 (24-ounce) package shredded hash browns, fresh or thawed
  • 1 egg, beaten (or 1/4 cup egg substitute)



  • 7 eggs, beaten (or 1 3/4 cup egg substitute)
  • 1/2 cup milk
  • 1/4 t. salt
  • 1/4 t. pepper
  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 lb. cooked Purnell’s “Old Folks” Mild Breakfast Sausage
  • 1/2 cup red pepper, chopped (optional)
  • 1/2 cup green pepper, chopped (optional)
  • Green onions (optional)
  • Diced mushrooms (optional)

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