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Hash Brown Pie


Hash Brown Pie from Cook It in Cast Iron

Serves 4 to 6

Why This Recipe Works

For a light-on-effort, big-on-flavor breakfast casserole, we started by cooking sausage in our cast-iron skillet. Next we fried shredded -potatoes in the sausage fat. We added eggs, cheese, and scallions to the sausage and potatoes, periodically shaking the pan to distribute the mixture until the bottom was golden brown. Then, instead of flipping the hot, heavy cast-iron skillet, we simply ran a rubber spatula around the edge of the pan to loosen the pie, slid it onto a plate, and then used a second plate to invert the pie and slide it back into the skillet to brown the second side. You will need a 10inch skillet with a tight-fitting lid for this recipe. To thaw the potatoes quickly, microwave them in a covered bowl for about 4 minutes, tossing occasionally.

¼ cup vegetable oil

8 ounces breakfast sausage, casings removed

1 pound (5 cups) frozen shredded hash browns, thawed and squeezed dry

6 large eggs

4 scallions, sliced thin

¼ teaspoon pepper

6 ounces cheddar cheese, shredded (11/2 cups)

1. Heat 10inch cast-iron skillet over medium heat for 5 minutes. Add 3 tablespoons oil and heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes. Add hash browns and cook, turning occasionally, until lightly browned and crisp, about 15 minutes.

2. Beat eggs, scallions, and pepper together with fork in large bowl until thoroughly combined and mixture is pure yellow; do not overbeat. Gently fold in potato mixture and cheddar.

3. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add egg mixture and cook, shaking skillet and folding mixture constantly for 15 seconds. Smooth top of egg mixture, cover, and cook, gently shaking skillet occasionally, until bottom is golden brown and top is lightly set, about 4 minutes.

4. Off heat, run heat-resistant rubber spatula around edge of skillet to loosen pie. Slide pie onto large plate, then invert onto second large plate and slide back into skillet with browned side up. Tuck edges of pie into skillet with spatula. Continue to cook over medium heat until second side is golden and eggs are cooked through, about 2 minutes. Using spatula, slide pie onto cutting board and let cool slightly. Cut pie into wedges and serve warm or at room temperature.