"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." ~ Laura Ingalls Wilder
1 bag frozen hash brown potatoes (no need to thaw)
1 8 ounce package of extra sharp cheddar cheese, grated
salt and pepper to taste
Cook sausage in skillet until done. Place sausage in a 9x16 pyrex baking dish. In the same skillet, melt butter and sauté onion until softened. Stir corn starch into milk and then pour into skillet with onions. Cook over medium heat, stirring constantly, until thickened. Combine hash browns with onion milk mixture and pour over sausage. Top with cheese. Bake at 400° for 45 minutes until bubbly and golden brown. Serve immediately with salt and pepper to taste.
This was very simple to throw together and a big hit with my boys.
As we scooped it onto plates, piping hot from the oven,
I thought it would also be great spooned onto
warm flour tortillas with a bit of salsa on top.
We may try that with the leftovers.
This can also be made the night before and popped in the oven the next morning.