Ingredients Jump to Instructions ↓

  1. 1-1/2 cups frozen shredded hash brown potatoes, thawed

  2. 3 tablespoons cream cheese, softened

  3. 2 tablespoons plus 2 teaspoons 2% milk, divided

  4. 1 green onion, chopped

  5. 1/8 teaspoon salt, optional Dash pepper

  6. 4 uncooked breakfast sausage links

  7. 1/4 cup biscuit/baking mix

  8. 1 egg Dash ground nutmeg Dash paprika

Instructions Jump to Ingredients ↑

  1. Place the hash browns in a 7-in. pie plate coated with cooking spray. In a small bowl, combine the cream cheese, 2 tablespoons milk, onion, salt if desired and pepper; spread over potatoes. Cut sausage links in half lengthwise; arrange over potatoes in a spoke-like fashion. In a small bowl, whisk the biscuit mix, egg, nutmeg and remaining milk until smooth; pour between sausages. Sprinkle with paprika. Bake at 400° for 25-30 minutes or until golden brown and filling is bubbly. Yield: 2 servings.


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