Hashbrown Potato & Sausage Quiche

I'm still very new to cast iron cooking. I have a skillet and now a casserole dish/stock pot type thing. I have yet to use the latter, as I got it right before moving. The skillet is quickly becoming one of my all-time favorite things to use for cooking. I love the way it makes everything taste!

I'm a huge fan of quiches or any type of potato and egg casserole dish. So I was really excited to try this one out. Plus it has Italian sausage instead of breakfast sausage! I decided to switch out the fontina cheese with gouda and mozzarella. The gouda added a nice bacony-smoked flavor to the overall taste and it was perfect. I would love to add some kind of green to it next time - whether that be spinach or kale, I'm not yet sure :)

(Print)
What you need:

• 3 Tbsp. unsalted butter, divided
• 1 lb. Italian sausage
• 1/2 cup onion, diced
• 1/2 cup jarred roasted red bell pepper, drained and chopped
• 2 Tbsp. vegetable oil
• 1 pkg frozen hashbrown potato shreds
• 1 cup shredded gouda cheese
• 1/2 cup shredded mozzarella cheese
• 6 eggs
• 1/2 cup heavy cream
• 2 dashes hot sauce
• 8 slices Roma tomato
• 1/4 cup Parmesan cheese

Directions:

1. In a large cast iron skillet, melt 1 Tbsp. butter over medium-high heat.
2. Brown sausage for 3 minutes, then add onion and saute for 2 minutes.
3. Remove sausage and onion into a bowl containing diced up bell pepper and stir.
4. In empty skillet, add 1 Tbsp. butter and the oil. Add hashbrowns and press them into the bottom and sides like a crust. Season with salt and pepper. Then add little dollops of your remaining tablespoon of butter.
5. Cook for 10 minutes or until edges begin to brown.
6. Sprinkle gouda and mozzarella into potato shell.
7. Top with sausage mixture.
8. In a bowl (I used the same my sausage had just been in - less dirty dishes), whisk together eggs, cream, hot sauce, salt, and pepper.
9. Pour over the sausage. Then arrange tomatoes on top and sprinkle with Parmesan cheese.
10. Bake at 400* for 20 to 25 minutes until eggs are firm.
11. Rest for 5 minutes and then run a knife or spatula around the edge to loosen up the sides. Put onto a serving plate and cut into wedges.

Recipe adapted slightly from Feeding Big

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