Sausage Potato Bake


  New cookbook, new recipes, what fun. The Taste of Home Casseroles and one dish meals has so many it is hard to chose. The first one I made was a simple, tasty, breakfast casserole though we had it for supper.
  Sausage Potato Casserole was very good. I wondered as we don’t often like casseroles with potatoes and eggs together and we were pleasantly surprised. 
  All of us decided that we would like it again. I used Farmland pork sausage roll and Yukon Gold potatoes as I had some that needed to be used. The chives came from my pot on our deck. This was a excellent supper and we will have it again. Maybe bacon or ham next time though the sausage gave it a great flavor. It cut into neat squares for serving. Looked great and would be attractive on a brunch table.
  Sausage Potato Bake
PREP: 20 minutes    BAKE: 55 + STANDING
½ pound bulk pork sausage
3 large potatoes, peeled and thinly sliced
½ teaspoon salt
¼ teaspoon pepper
1 jar (2 ounce) diced pimientos, drained
3 eggs, lightly beaten
1 cup 2% milk
2 tablespoons minced chives
¾ teaspoon dried thyme or oregano  
  In large skillet, brown pork sausage until no longer pink; drain.
Arrange ½ of the potatoes in a greased 8 inch square baking dish; sprinkle with salt, pepper and half of the sausage. Layer with remaining potatoes and sausage. Sprinkle pimientos on top.
  In small bowl, whisk beaten eggs, milk, chives, and thyme. Pour over pimientos.
Bake covered in 375° oven for 45 - 50 minutes. Uncover and bake 10 minutes more until lightly browned. Let stand 10 minutes before cutting.

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