Servings: 6
Ingredients
- 4 cups diced Conecuh Hickory Smoked Sausage
- 1 cup diced red bell pepper
- 1 cup diced yellow onion
- 2 tbsp chopped canned green chiles
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups chicken broth
- 4 cups shredded Sharp Cheddar cheese divided
- 1 cup sour cream
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 package (30-ounce) frozen hash browns thawed (about 10 cups)
Instructions
- Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray. Set aside.
- In a large skillet, cook sausage over medium-high heat until browned, about 5 minutes. Remove from pan with a slotted spoon, and set aside. Reserve rendered fat in pan.
- Add bell pepper, onion, and chiles to pan. Cook, stirring occasionally, until tender, about 5 minutes. Remove from pan. Set aside.
- Melt butter in pan. Add flour; cook 1 minute, stirring constantly. Gradually add milk and broth, stirring constantly. Bring mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until thickened, about 10 minutes. Add 3 cups cheese, stirring until melted. Stir in sour cream, salt, and pepper. Remove from heat.
- In a large bowl, stir together cheese mixture, pepper mixture, sausage, and hash browns until well combined. Spoon into prepared dish. Sprinkle with remaining 1 cup cheese.
- Bake until browned and bubbly, 45 to 50 minutes.
- Store, covered, in refrigerator up to 3 days.
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