Filed Under: 20 Minute Supper Club, Casserole, Dinner, Food, Sausage

Sausage and Hash Brown Casserole with Ricotta and Spinach

Using store-bought hash browns in this recipe greatly reduces preparation time. Leftover baked or boiled potatoes can be diced and substituted, if desired.

July 16th, 2013

Recipe by Paula Bowman

Servings
Serves 4
Prep Time
15 Minutes
Cook Time
Total time: 50 Minutes
Ingredients
  • 2 tbsp plus 2 tsp olive oil, plus more for preparing baking dish
  • 6 oz sliced mushrooms (about 3 cups)
  • 3 oz baby spinach (about 2 cups packed)
  • 3/4 lb mild or spicy ground Italian sausage, removed from casings
  • 1/2 cup finely diced onion
  • 1 tsp finely chopped garlic
  • 2 cups frozen hash browns, thawed
  • 1/2 cup finely grated Parmesan cheese
  • 2 eggs
  • 1 1/2 cups milk
  • 1 cup fresh ricotta
  • 1 tsp Dijon mustard
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
Directions
  1. Preheat oven to 350°F. Lightly grease a 6x8-inch or an 8x8-inch baking dish with olive oil and set aside.

  2. In a skillet, set over medium-high heat, add 1 tablespoon olive oil and mushrooms. Cook, stirring occasionally until browned, about 4 to 5 minutes. Transfer to large bowl, cover with spinach and set aside.

  3. Return skillet to medium-high heat. Add 1 tablespoon olive oil and sausage and cook, breaking larger pieces up with a wooden spoon and stirring often for 3 minutes. Add onion and continue to cook until sausage is cooked through and onions have softened, about 3 to 4 minutes. Add garlic, stir and continue to cook for 1 minute. Transfer sausage mixture to bowl with spinach and toss until spinach begins to wilt.

  4. Toss potatoes with ¼ cup Parmesan cheese, remaining 2 teaspoons olive oil ¼ teaspoon salt and ¼ teaspoon pepper and arrange in an even layer in prepared baking dish. Layer spinach mixture on top. In a bowl, combine eggs, milk, ricotta, Dijon mustard, ½ teaspoon salt, ¼ teaspoon pepper and whisk until blended. Pour mixture overtop of spinach mixture and let sit for 5 minutes. Sprinkle remaining ¼ cup Parmesan cheese on top and bake until golden and puffed, about 30 to 35 minutes. Let rest 5 minutes before serving.

Sausage and Hash Brown Casserole with Ricotta and Spinach
Photography by Carlo Mendoza

One response to “Sausage and Hash Brown Casserole with Ricotta and Spinach”

  1. Dale Oud says:

    oh boy tried this tonight and it was really really delicious! I also sneaked in some some old grated cheese and it really added a nice taste. Nice and quick.

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