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\nAuthor:<\/strong> mollie kirby<\/span><\/li>\nPrep Time:<\/strong> 20 minutes<\/span><\/li>\nCook Time:<\/strong> 1 hour 15 minutes<\/span><\/li>\nTotal Time:<\/strong> 1 1\/2 hours<\/span><\/li>\nYield:<\/strong> 6<\/span> to 8<\/span> servings 1<\/span>x<\/span><\/span><\/li>\nCategory:<\/strong> breakfast or brunch dish<\/span><\/li>\nCuisine:<\/strong> American<\/span><\/li>\n<\/ul><\/div>\n\n
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\n1<\/span> package (28 to 30 ounces) shredded hash browns, thawed and divided<\/li>\n12 ounces<\/span> to 1 pound breakfast sausage<\/li>\n1<\/span> onion, finely diced<\/li>\n1<\/span> bell pepper, finely diced<\/li>\n3<\/span> medium poblanos, roasted, peeled with seeds removed, and diced, or two 4-ounce cans diced green chiles drained well (about a cup, diced)<\/li>\n2 1\/2 teaspoons<\/span> salt, divided<\/li>\n1 1\/2 cups<\/span> cottage cheese<\/li>\n8<\/span> eggs<\/li>\n8 ounces<\/span> (2 cups<\/span>) shredded Colby Jack or Mexican Cheese Blend<\/li>\n1 1\/2 tablespoons<\/span> butter, melted in about a 3-cup bowl<\/li>\ndesired garnishes<\/li>\n<\/ul>\n\t\t<\/div>\n<\/p><\/div>\n
\n
\n
When ready to cook, preheat oven to 350 degrees F., place oven rack in center position, spray or oil a 9 x 13\u2033 casserole, and set aside.<\/p>\n
In a medium-large saucepan, add the breakfast sausage, onion, and bell pepper. Turn on heat to medium-high and cook, stirring now and then, breaking up the sausage until sausage is cooked through and vegetables softened. Remove from heat and add the roasted and diced poblanos or green chiles. Add two teaspoons of salt and stir until well combined. Set aside to cool.<\/p>\n
In a large bowl, add the cottage cheese and eggs. Mix together. Add all but about 2 cups of the hash browns (reserve the rest for the next step), the sausage mixture, and cheese. Mix thoroughly. Spread in the bottom of the casserole.<\/p>\n
To the melted butter (this method helps to evenly coat the hash browns with the butter) add about 1\/3 of the reserved hash browns and toss. Repeat with the next third and then the final third. Add the remaining 1\/2 teaspoon salt and toss again. Spread potatoes evenly over the top of the casserole.<\/p>\n
Bake, covered for 1 hour. Remove cover and bake another 20 minutes until center is set. If the potatoes on the top of the casserole are not golden brown and crispy, turn the broiler on high until the edges of the potatoes begin to brown. Change the broiler setting to low and continue to broil for several minutes longer until potatoes are golden brown and crispy on top.<\/p>\n
Let casserole rest for a few minutes before serving. For optimum crispiness on top of the casserole, do not allow it to sit much longer. Serve with desired garnishes.<\/p>\n
Notes:<\/p>\n
\nThis casserole works best with thawed hash browns. If still frozen, spread out in the casserole (lightly coated with cooking spray) and bake at 250 degrees F. for 15 to 20 minutes, stirring now and then. Remove from the casserole and cool before proceeding.<\/li>\n To prepare the poblanos, place on a small, foil-lined baking tray and place several inches below the broiler. Broil on one side until bubbled and slightly charred in places, turn until all sides are done. Remove from oven, wrap in the foil, and allow to steam for about 10 minutes. When cool enough to handle, pull and\/or scrape off the skin, remove the stems and seeds. Dice small.<\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/div>\n\t\t\t
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