Cast Iron Hash Brown Pie

 

If you have overnight house guests to watch the Super Bowl tomorrow, they are going to need a hearty breakfast before you serve them up some sliders. And to me, a breakfast is not a breakfast unless it involves some hash browns and sausages. And thanks to this awesome recipe from America's Test Kitchen, breakfast will be a great mash-up of hash browns and sausages and eggs....all cooked to a beautiful crispy brown in your cast iron skillet.

INGREDIENTS

1/4 cup vegetable oil

8 ounces breakfast sausage, casings removed

1 pound frozen shredded hash browns, thawed

6 eggs

4 scallions, sliced thin

1/4 teaspoon pepper

6 ounces shredded cheddar cheese

DIRECTIONS

1. Heat 10-inch cast-iron skillet over medium heat for 5 minutes. Add 3 tablespoons oil and heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes. Add hash browns and cook, turning occasionally, until lightly browned and crispy, about 15 minutes.
2. Beat eggs, scallions and pepper together with fork in large bowl until thoroughly combined and mixture is pure yellow. Gently fold in potato mixture and cheddar.
3. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add egg mixture and cook, shaking skillet and folding mixture constantly for 15 seconds. Smooth top of egg mixture, cover and cook, gently shaking skillet occasionally, until bottom is golden brown and top is lightly set, about 4 minutes.
4. Off heat, run heat-resistant rubber spatula around edge of skillet to loosen pie. Slide pie onto large plate, then invert onto second large plate and slide back into skillet with browned side up. Tuck edges of pie into skillet with spatula. Continue to cook over medium heat until second side is golden and eggs are cooked through, about 2 minutes. Using spatula, slide pie onto cutting board and let cool slightly. Cut pie into wedges and serve warm.

Pairing: Bloody Mary