3 cups Simply Potatoes shredded hash browns (found in the refrigerator section at the market)
4 tablespoons (1/4 cup) unsalted butter, melted
salt, pepper and garlic powder to taste
8 ounces seasoned Italian ground pork sausage
6 large eggs
1/4 cup heavy whipping cream
1 tbsp dried Italian seasoning
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese
2 scallions , finely chopped
Preheat oven to 375 degrees. Coat a 9-inch pie plate with non-stick cooking spray. In a large bowl toss the hash browns with the butter to coat. Season with salt, pepper and garlic powder. Press the hash browns into the bottom and up the sides of the plate to form a crust. Bake for approximately 25-30 minutes or until golden brown. When potatoes are done, turn oven back to 350. While potatoes bake, saute the ground sausage in a skillet over medium-high heat, breaking it up into little pieces, until no pink remains, about 5 minutes. Set aside to cool. In the large bowl you used for the hash browns, whisk together the eggs, cream, Italian seasoning, cheeses, and scallions. Season with a dash of salt and pepper. Add in the cooked sausage crumbles. Mix to combine. Pour mixture on top of the hash brown crust. Bake for approximately 30 minutes or until set. Let cool slightly, cut into wedges and serve.
