5 cups frozen southern style hash brown (32 oz bag)
1 can (4.5 oz) chopped green chiles, undrained
3 cups shredded Colby-Monterrey jack cheese
6 eggs
1 1/2 cups milk
1/4 tsp salt
salsa
Spray a 13x9 glass baking dish with cooking spray. In a skillet, cook sausage over medium heat 8-10 minutes stirring occasionally until no longer pink. Drain on paper towel.
Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In a medium bowl, beat eggs, milk and salt with fork or whisk until blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350 degrees. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into square and serve with salsa.
This was a great brunch/breakfast dish! I love stuff like this. The salsa made it very tex-mexy! The only thing I would change is that it needed a lot of salt and pepper so I think the next time I make this I will salt and pepper the hash brown really well before I pour the rest of the ingredients on top of them. Make this for a crowd or a special family breakfast get together. They will love you for it!
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