- 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)
- Preheat oven to 350°. Spray a 3 quart baking dish, about 2″ deep, with cooking spray. Set aside.
- 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.
- Add bell pepper, onion, and chilies to the pan. Cook, staring occasionally, until tender, about five minutes. Remove from the pan. Set aside.
- 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.
- 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.
- 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.