There are a thousand variants on baked hashbrowns. This is the one my family likes.
Baked Hashbrowns
2 lb bag shredded frozen hashbrowns (or 2 1-lb bags), thawed-ish
1 lb sausage
12 eggs
1/2 c milk
1 tsp salt
1/4 tsp pepper
3 c shredded cheese
Grease 9x13 pan. Preheat oven to 375.
In large (I use my wok) frying pan, crumble and brown sausage. Do not drain. Add hashbrowns. Stir until grease is absorbed and sausage distributed evenly. Set aside to cool. In medium bowl, mix eggs, milk, salt, pepper, and about half the shredded cheese. Stir until eggs are thoroughly scrambled. Pour over hashbrown-sausage mixture. Stir until cheese is evenly distributed and eggs coat all hashbrowns. Pour into prepared 9x13 pan. Sprinkle the remaining cheese over the top. Cover with foil and bake 45 minutes, or until cheese is soft-set. Remove foil and bake for 15 more minutes, until a knife inserted in center comes out clean.
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