Sausage Pie with a Crispy Potato Crust Recipe

Sausage Pie in a Crunchy Potato Crust

• Difficulty: Easy
• Yield: One 10-inch skillet pie
• Total Time: 1 hour 25 minutes
• Active Time: 35 minutes

Imagine a golden, crispy potato crust giving way to a savory filling of sausage, melted cheese, and tender eggs. This adaptable pie lets you choose any cooked sausage you loveor cook raw sausage your favorite way. The secret to perfection? Don't shy away from letting that potato crust brown deeply and thoroughly. The result is a satisfyingly crisp, restaurant-quality texture that will have everyone asking for seconds.

Ingredients

Crust:

• Nonstick cooking spray
• 16 ounces frozen hash browns, thawed
• 1 tablespoon unsalted butter, melted
• 1/3 cup finely grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper

Filling:

• 4 cooked sausage links, sliced into 1/4-inch pieces
• 1 bunch scallions, thinly sliced
• 1 cup shredded Cheddar cheese
• 3 large eggs
• 1/2 cup half-and-half, whole milk, or heavy cream
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• Hot sauce to taste (optional)

Instructions

1. To prepare the crust: Preheat your oven to 425F. Lightly spray a 10-inch cast-iron skillet with nonstick spray.
2. Lay the thawed hash browns on paper towels to dry for 10 to 15 minutes. Alternatively, press them firmly between paper towel layers 2 to 3 times to remove excess moisture.
3. In a medium bowl, combine the dried hash browns, melted butter, Parmesan, and black pepper. Press this mixture evenly into the bottom and sides of the skillet. Place the skillet in the oven and bake for about 15 minutes, until the potatoes start turning golden and crisp.
4. While the crust bakes, prepare the filling: In a medium bowl, mix together the sliced sausage, scallions, and 3/4 cup of the Cheddar cheese.
5. In another bowl, whisk together the eggs, half-and-half (or milk/cream), salt, pepper, and hot sauce if you're using it.
6. Press the sausage blend into the baked potato crust. Pour the egg mixture over the sausage and top with the remaining 1/4 cup of Cheddar cheese. Carefully transfer the skillet back to the oven.
7. Bake for 35 to 40 minutes, until the crust is deeply golden and crispy, and the filling is set when you gently shake the skillet.
8. Allow the pie to cool for at least 10 minutes before cutting. Serve warm or at room temperature for best flavor.