Chicken Sausage Hash Brown Breakfast Grilled Cheese Recipes

BREAKFAST MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS

Breakfast Macaroni and Cheese with Sausage and Hash Browns image

The best part of this breakfast-inspired mac and cheese is the hash-brown topping. It couldn't be easier: Just thaw frozen hash browns and toss them with butter so they bake up golden and crispy.

Provided by Food Network Kitchen

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 13

Ingredients

Kosher salt
1 pound elbow macaroni
1 tablespoon vegetable oil
1 pound breakfast sausage, casings removed
1 large yellow onion, chopped
2 small green bell peppers, chopped
2 1/2 cups half-and-half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
1 1/2 cups frozen shredded hash browns, thawed
4 tablespoons unsalted butter, melted

Steps:

Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.
Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.

HEARTY SAUSAGE 'N' HASH BROWNS

Hearty Sausage 'n' Hash Browns image

Sausage adds smoky flavor and green pepper lends color to this quick-fixing and scrumptious skillet dish. It's just as perfect for a late-night supper as it is for breakfast! -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 5

Ingredients

4 cups frozen cubed hash brown potatoes
1/4 cup chopped green pepper
1/3 cup canola oil
1/4 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
3 slices process American cheese

Steps:

In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 477 calories, Fat 39g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

SAUSAGE HASH BROWN BAKE

Sausage Hash Brown Bake image

A quick and easy sausage and hash brown casserole.

Provided by MRSFRENCH32

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound bulk pork sausage
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) package French onion dip
¼ cup diced green bell pepper
¼ cup diced red bell pepper
¼ cup diced onion
1 (16 ounce) package frozen hash brown potatoes, thawed
2 cups shredded Cheddar cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Crumble pork sausage into a large skillet over medium-high heat; cook and stir until no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Return skillet to heat; add cream of chicken soup, French onion dip, green bell pepper, red bell pepper, and onion. Fold hash brown potatoes and 1 cup Cheddar cheese into the mixture; bring to a simmer.
Transfer sausage mixture to a 9x11-inch casserole dish; top with 1 cup Cheddar cheese. Cover dish with aluminum foil.
Bake in preheated oven for 30 minutes. Remove foil and continue baking until beginning to brown around the edges, about 15 minutes more.

Nutrition Facts : Calories 400 calories, Carbohydrate 17.8 g, Cholesterol 62.3 mg, Fat 31.6 g, Fiber 1.1 g, Protein 17.2 g, SaturatedFat 15.3 g, Sodium 1156.8 mg, Sugar 1.6 g

CHICKEN SAUSAGE & POTATO HASH

Chicken Sausage & Potato Hash image

This hash is total comfort food, whether it's for breakfast, lunch or dinner. We like it with fried or poached eggs on top. -Mary Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons canola oil, divided
1 package (12 ounces) fully cooked sun-dried tomato chicken sausage links or flavor of your choice, coarsely chopped
1 package (20 ounces) refrigerated diced potatoes with onion
1/2 cup chopped sweet onion
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup chopped roasted sweet red pepper
1 tablespoon butter
4 large eggs

Steps:

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add sausage; cook and stir 4-6 minutes or until lightly browned. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes, sweet onion and 1/4 teaspoon pepper; cook, covered, 10-12 minutes or until golden brown, turning potatoes every 2 minutes. Stir in red pepper and sausage; heat through., Meanwhile, in another large nonstick skillet, heat butter over medium-high heat. Break eggs, one at a time, into pan; immediately reduce heat to low. Cook, covered, 5-6 minutes or until whites are completely set and yolks just begin to thicken. If desired, carefully turn eggs and cook second side to desired doneness. Remove from heat; sprinkle with remaining pepper. Serve over hash.

Nutrition Facts : Calories 446 calories, Fat 25g fat (6g saturated fat), Cholesterol 264mg cholesterol, Sodium 1045mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

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