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Kielbasa and Hash Brown Egg Casserole
Kielbasa and Hash Brown Egg Casserole
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Satisfy meat and potato cravings with this hearty bake.
Ingredients:
  • 1 package (14 oz) cooked Polska kielbasa
  • 1/2 cup chopped onion
  • 2 teaspoons chopped garlic
  • 2 cups packed fresh baby spinach, coarsely chopped
  • 6 cups frozen shredded hash browns, thawed (from 30-oz package)
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • 10 eggs
  • 2 cups milk
  • 3 tablespoons country Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 cup sliced green onions
  • Prepared horseradish
Instructions:
  • Preheat oven to 350°F and generously coat a 3-quart oval or 13x9-inch baking dish with cooking spray. Cut Polska kielbasa in half lengthwise and then into 1/2-inch slices.
  • Cook the Polska kielbasa in a 10-inch nonstick skillet over medium-high heat for 3 to 5 minutes until browned. Remove from skillet and set aside. Reduce heat to medium, then cook onion and garlic in the same skillet for 3 to 5 minutes until slightly softened. Add spinach and cook for about 1 minute until starting to wilt.
  • Spread half of the hash browns in the baking dish. Top with 1 1/2 cups of cheese, Polska kielbasa, spinach mixture, and remaining hash browns. In a large bowl, whisk together eggs, milk, mustard, salt, and pepper. Pour this mixture over the hash browns and sprinkle with the remaining 1/2 cup of cheese.
  • Bake for 50 to 55 minutes until golden brown with a slightly set center. Allow the dish to rest for 15 minutes, then sprinkle with sliced green onions before serving. Enjoy with a side of horseradish.

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