*Content and photos updated July 2012.*
This was one of those clean out the refrigerator types of meals. Make this when you’re too lazy, poor, or uninspired to order takeout — We both agree that it was WAY better than what we expected, and way better than take-out, too. Next time I may try with a mixture of eggs and egg whites to make it a smidge healthier. Literally add whatever’s in the fridge and go to town.
Deep Dish Sausage Pie with Hashbrown Crust
serves 6 / roughly adapted from this recipe
What I used:
- 1 20-oz bag of frozen shredded potatoes (I find them near the eggs in the grocery store)
- 3 tbsp softened butter (i used light butter, which is conveniently already soft)
- kosher salt
- kosher salt
- 2 sprigs of rosemary, leaves removed & minced
- 6 eggs
- 1/3 cup skim milk
- 1/2 onion, chopped
- 1 lb turkey sausage, casings removed
- 1 cups shredded cheese
- red pepper flakes
- 2 tsp olive oil
- kosher salt & freshly ground black pepper
Here’s what I did:
- Preheat oven to 450.
- Squeeze the crap out of the shredded potatoes in a strong paper towel or dish towel. Seriously, be ruthless and get all the water out or the crust will be soggy and gross. Mix butter into the potatoes and season with S&P. Spread the potatoes into the sides and bottom of a 9″ pie plate until it is coated evenly and bake for 30 minutes until lightly browned.
- Meanwhile, heat the olive oil and brown the turkey sausage, breaking up with a wooden spoon. When it’s almost cooked through, add onion, rosemary, and red pepper flakes and cook another 5 minutes until onions are tender. Cool.
- In a medium bowl, beat together the eggs, milk, S&P. Add cooled sausage mixture to the eggs and pour into the pie plate on top of the lightly cooked potatoes.
- Top with cheese and bake for about 20-25 minutes. Serious YUM.