This breakfast hash was good and is similar to a breakfast I make but using my skillet and cooking on my stove top. And while the way I prepare this on my skillet has me mixing all the ingredients at the end to make filling for breakfast tacos, each component is cooked separately to crispy perfection. Where as when this casserole is cooked in the crockpot everything kind of just becomes 'one', losing the crispiness of cooked the hash browns, and losing the flavor and consistency, and texture of the scrambled eggs. And while this was extremely easy and did taste good I think it will stick to the way I make mine for those reasons above. But I might just have to keep this recipe in mind though, for a day like Christmas morning when cooking breakfast is the last thing on my mind. HeHe!
1 (30 oz) package of plain frozen hash brown (shredded) potatoes
1 pound ground breakfast sausage
Uses at least a 6 quart crockpot for this recipe.
Spray the inside of your crockpot with cooking spray. Dump in the whole package of hash browns. Spread them out with your fingers, and break up any clumps.
Brown and break up sausage in skillet, until cooked through. Drain off grease.
In a mixing bowl, mix the dozen eggs with the milk, salt and pepper, cheese, cooked sausage, and diced vegetables. Pour everything on top of the hash browns.
Cover and cook on low for 6-8 hours, or on high for 3-4. This is done when the eggs are fully cooked and the edges start to brown a bit. If you want the cheese to brown and get a bit crispy on the sides, cook it longer.
Adapted from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking
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