• 4 cups hickory smoked sausage
  • 1 cup diced red bell pepper
  • 1 cup diced yellow onion
  • 2 tablespoons chopped canned green chilies
  • 4 tablespoons unsalted butter
  • 4 tablespoons all purpose flour
  • 2 cups whole milk
  • 2 cups chicken broth
  • 4 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 30-ounce package of frozen hash-browns, thawed (about 10 cups)


  1. Preheat oven to 350°. Spray a 3 quart baking dish, about 2″ deep, with cooking spray. Set aside.
  2. In a large skillet, cook sausage over medium/high heat until browned, about five minutes. Remove from pan with a slotted/strainer type spoon, and set aside. Keep the rendered grease in the pan, this is what you’re going to use to season the rest of what you’re cooking.
  3. Add bell pepper, onion, and chilies to the pan. Cook, staring occasionally, until tender, about five minutes. Remove from the pan. Set aside.
  4. Melt butter in the same pan. Add flour; cook one minute, stirring constantly. Gradually add milk and broth, stirring constantly. Bring mixture to a boil; reduce heat to medium/low. Simmer, stirring occasionally, until thickened, about 10 minutes. Add 3 cups cheese, stirring until melted. Stir in sour Cream, Salt, and pepper, remove from heat.
  5. In a large bowl (2″ deep), stir together cheese mixture, pepper mixture, sausage, and hash browns until well combined, then spoon this mixture into the prepared dish. Sprinkle with remaining 1 cup cheese.
  6. Bake until brown and bubbly, 45 to 50 minutes. Let cool just a little bit and it’s ready to eat.

Store, covered, and refrigerator up to three days.
Yield: approximately six servings.