Spicy Sausage Hash Brown Bake - Kraft Recipes Top
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Spicy Sausage Hash Brown Bake

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Total Time

12 servings

Some cheesy hash brown bakes are quiet and mild-mannered. Not this one! It's an explosion of full-on flavor, thanks to the sausage and jalapeño peppers.

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Make It

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  • Heat oven to 350°F.
  • Reserve 1/4 cup jalapeño peppers for later use. Coarsely chop remaining jalapeño peppers. Cook sausage in large skillet sprayed with cooking spray on medium heat 10 min. or until evenly browned, turning occasionally. Remove from skillet; carefully wipe skillet with paper towel.
  • Melt butter in same skillet. Add yellow onions, poblano chiles and chopped jalapeño peppers; cook 5 min. or until onions are crisp-tender, stirring frequently. Add potatoes; mix well, using back of spoon to break potatoes into smaller pieces. Cover; cook 10 min. or until potatoes are evenly browned, stirring after 5 min. Stir in 2 Tbsp. green onions; cook 2 min., stirring occasionally. Remove from heat.
  • Whisk eggs, milk and black pepper until blended. Cut sausage links into quarters.
  • Spread potato mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; spread with 1/4 cup ketchup. Cover with bread cubes and sausage. Pour egg mixture over ingredients in baking dish; sprinkle with cheddar. Top with reserved jalapeño peppers; sprinkle with colby and Monterey Jack cheese.
  • Bake 45 to 50 min. or until knife inserted in center comes out clean, and top is puffed and golden brown. Drizzle with remaining ketchup; sprinkle with remaining green onions.

Special Equipment Needed


Prepare using KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses.


For best results, remove crust from bread before cutting into cubes and using as directed.

How to Roast Peppers

Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 350
Total fat 23g
Saturated fat 11g
Cholesterol 205mg
Sodium 770mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 5g
Protein 17g
% Daily Value
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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