Ingredients:
- 1 link sausage
- 1 bag O’Brien hash browns (or 2 large russet potatoes)
- Olive oil to spray
- Seasonings of choice (I use salt, pepper, garlic powder, and onion powder)
1) Preheat oven to 350
2) Coin then halve sausage. If using regular potatoes, wash then dice potatoes into .25”-.5” pieces.
3) Place sausage and potatoes on large baking sheet. Spray with enough olive oil to slightly coat everything then sprinkle with seasoning. Mix around to evenly coat if you feel like it. It’s fine if you don’t, it really doesn’t matter!
4) Bake for 30-45 minutes. Time will depend on how thawed your hash browns were. If using regular potatoes, cook potatoes alone for first 15 minutes, then add sausage to potatoes for 30 minutes.
5) Let cool, then enjoy with toppings if you please!
I really like to top my bowl of sausage and potatoes with sour cream and shredded cheese. Supper Eating Dad likes taco sauce on his. Use up whatever you have in the fridge! Salsa and crushed tortilla chips seems like it would be good.
This is a great recipe to use up some sausage in the freezer or potatoes in the pantry. Hash browns are obviously the fastest route, but both ways are delicious.
This dish can also cook at a higher temp for a shorter time, I’ve adjusted to meet my time needs easily before. Just keep an eye on it!
Supper Mom 