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Stroller Envy

One-Skillet Hashbrown Casserole for Tight Kitchens

A stovetop-crisped potato base finished with eggs, sausage and cheese in one skillet.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 20 oz frozen shredded hash browns thawed in refrigerator, squeezed dry
  • 8 oz fully cooked breakfast sausage crumbles
  • 6 large eggs
  • 1/2 cup whole milk
  • 1 cup shredded cheddar
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 375°F. Heat oil in a 12-inch oven-safe skillet over medium heat. Press dry potatoes across the bottom and cook undisturbed 7–9 minutes until underside starts to brown.
  2. Scatter cooked sausage over potatoes. Whisk eggs, milk, garlic powder and pepper in a bowl, then pour over the skillet. Sprinkle with cheese.
  3. Transfer skillet to oven and bake 20–25 minutes, until center is set and reaches 165°F. Rest 10 minutes; keep the hot handle covered with an oven mitt when serving.

Notes

Equipment: 12-inch oven-safe skillet, mixing bowl, instant-read thermometer.
Serving size: 1/6 of the recipe.
For breakfasts later in the week, refrigerate only the portions you will eat within 3–4 days. Freeze the rest promptly after chilling, wrapped individually, for up to 2 months. Thaw in the refrigerator overnight; reheat covered in a 350°F oven or microwave in intervals until the center reaches 165°F.
Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days. Reheat the center to 165°F.