At a Glance
- Prep Method: null
- Ready Time:
Recipe By: United States Potato Board
Ingredients
- 4 ounces mushrooms, sliced
- 4 ounces sharp cheddar, shredded
- 1 pound fresh sausage
- 1/4 cup chopped onion
- 1 pound asparagus, cut into 2 inch pieces and blanched
- 30 ounce bag of shredded hashbrown potatoes
- 2 tablespoons flour
- 1 teaspoon Midwest Spice Blend
Spice Blend
- 1 tablespoon white pepper
- 1/2 tablespoon salt
- 1/2 tablespoon nutmeg
- 1/2 tablespoon cinnamon
- 1/2 tablespoon thyme
- 1/2 tablespoon allspice
- 3/4 tablespoon ground ginger
- 3/4 tablespoon mace
- 3/4 tablespoon ground clove
Preparation
In large skillet cook sausage till pink is just about gone, add onions and mushrooms. Cook till onions are transparent. Sift flour and spice mixture into skillet, stir to incorporate. Remove from heat. In a greased 8×12 casserole dish, line the bottom with some of the hashbrown potatoes. In a large bowl toss hashbrowns, cheese, and sausage mixture at very last add asparagus and toss gently. Put mixture into dish and level and pat down. Mix eggs and cream in a bowl, then pour mixture over casserole. In preheated 425 degree oven place on middle rack for 30-45 minutes. Additional cheese can be sprinkled on top at the last 15-20 minutes.