It's so easy to prepare, you can almost make it in your sleep. ;-)
Step 1: Ingredients you'll need:
- 1 lb Russet potatoes
- 1 heaping teaspoon Seasoning salt
- Nonstick cooking spray
- 1/2 cup yellow onion- chopped
- 1 Tablespoon Butter
- 1 lb fresh Pork sausage- (Jimmy Dean? ;-)
- 6 oz fresh Chorizo sausage (optional, but so darn delicious!)
- 4 Tablespoons Cornstarch (not flour)
- 2 cups whole milk
- salt and pepper to taste
- 1 and 1/2 cups Monterey Jack cheese- shredded
- 4-6 eggs- (Small eggs if possible)
- 9" deep-dish Pie pan
- 1 deep medium skillet
- a wooden spoon
- Cheese grater
- Paring knife
- Paper towel
Preheat oven to 425°F
Wash the potatoes and pat dry. Grate with a cheese grater, then use a paper towel to squeeze out the excess moisture. Sprinkle on 1 heaping teaspoon of seasoning salt. Toss to coat.
Spray 9" pie pan with non-stick cooking spray. Add the grated potatoes and spread them out evenly in the pan, sides included.
Bake for 20 minutes or until light gold in color.
While the crust is baking, it's time to make the sausage gravy. -->
Step 2: Sausage Gravy
Add the pork sausage to the skillet. Use a wooden spoon to break the sausage apart into chunks. Cook and stir for 5-7 minutes until the sausage is lightly browned.
If you're using fresh Chorizo sausage, add it to the pan and stir it into the pork sausage until evenly combined.
Add 1/4 cup water. Stir. Reduce the heat to low. Cover and simmer the sausage mixture for 10 minutes, stirring frequently.
Using a colander, drain the sausage mixture over a bowl to reserve the drippings.
Return 4 Tablespoons of drippings back into the skillet. (If your don't have 4 full tablespoons, add just enough water to compensate.)
Scrape the pan to loosen any sausage bits. Mix 4 Tablespoons corn starch into the pan drippings and stir to fully combine.
Bump the heat up to medium-high. Slowly add the milk. Cook and stir continuously until the gravy is very hot. bubbly and thick.
Add the drained sausage mixture and sauteed onions to the pan. Stir to combine, reduce heat to low and continue stirring. If the gravy seems too stiff, just add a tiny amount of additional milk. Taste a smidge of the gravy and add salt/pepper to taste.
Keep the gravy simmering hot and stir as needed. This helps cook the egg whites in the pie from the bottom up.
The hash brown crust should be cooked and ready to fill. -->
Step 3: Fill and bake:
Scatter 1 cup grated cheese onto the bottom of the hash brown crust, saving the 1/2 cup for garnish.
Spoon most (if not all) of the hot sausage gravy onto the hash brown crust and spread evenly. Keep in mind that the eggs will take up pan space. If it appears you have too much gravy, withhold 1 cup or so. Once the eggs have been added, you can always add more gravy... or... save it for biscuits. ;-)
Use the back of a large spoon to create a shallow pool for each egg to sit in.
One at a time, crack each egg into/onto/over the sausage gravy.
Once the eggs have been added, it's time to add any gravy you initially withheld. Just don't cover the yolks. This pie doesn't rise, but you still have to move it to your oven. Use discretion.;-)
Bake for approx.14 minutes or until the whites are set.
Remove the pie from the oven and cover it loosely with aluminum foil and allow it to rest for at least 10-15 minutes before serving.
Step 4: Garnish and Serve:
If you made this pie while you were still in your jammies, you have time to put on some real clothes... then grab a fork!!! ;-)
I hope you enjoy my custom-creation. Comments are always welcome and appreciated. ;-)
Thanks for stopping by!