Crispy Hash Brown Cake with Horseradish Cream
Ingredients
- 1 (8.3-oz) pkg plant-based breakfast sausage links, sliced into ½-inch pieces
- ¼ cup pure maple syrup
- 2 tsp pepper, divided
- 1 (30-oz) pkg frozen shredded hash browns, thawed
- 2 cups shredded Cheddar cheese, divided
- 6 green onions, sliced and divided
- 2 Tbsp all-purpose flour
- 1 tsp salt
- 2 large eggs, lightly beaten
- 4 Tbsp butter, divided
- 2 Tbsp olive oil, divided
- Horseradish Cream:
- ½ cup sour cream
- ½ cup mayonnaise
- 2 Tbsp horseradish
- 1 Tbsp chopped fresh dill
- 1 green onion, chopped
Instructions
- Preheat oven to 375°F. Arrange sausage in a single layer on a lightly greased foil-lined rimmed baking sheet. Brush with syrup and sprinkle with 1 tsp pepper.
- Bake 20 to 25 minutes or until crisp; let cool and coarsely chop.
- Stir together hash browns, 1 cup cheese, 4 sliced green onions, flour, salt and 1 tsp pepper. Add eggs, stirring to combine.
- Melt 2 Tbsp butter with 1 Tbsp oil in a large nonstick skillet over medium-high heat.
- Spread half of potato mixture over butter mixture in skillet in an even layer; press down gently with a spatula.
- Cover, and cook 8 minutes or until potatoes are crispy on the bottom. Flip potatoes, and cook 8 minutes or until potatoes are browned.
- Sprinkle with ½ cup cheese, sausage, and green onion.
- Repeat procedure with remaining butter, oil, and potato mixture Serve with Horseradish Cream.
- For Horseradish Cream: Stir together all ingredients; cover and refrigerate up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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