RECIPE TIPS
Frozen hash browns take about 1 hour to thaw, so plan accordingly.
You can use shredded or diced hash browns. Shredded potatoes work just a bit better because the cheese and eggs seem to melt between the layers of the potatoes.
Any colored pepper will work for this recipe – red, orange, yellow, or green. I prefer red because of the sweetness it lends to the dish.
Use pork, chicken, or turkey sausage as long as it breaks up and browns.
Try adding diced smoked ham or chopped crispy bacon.
Experiment with cheeses like Colby Jack, Monterey Jack, Gouda, Muenster, Provolone, Mozzarella, or Pepper Jack.
Let the casserole cool for a few minutes before slicing.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can also be reheated in the microwave at reduced power.
HOW TO PREPARE IN ADVANCE
Prepare the casserole up to a day in advance, but do not bake. Cover tightly with plastic wrap and place on a flat-level surface in the refrigerator. Remove the casserole from the fridge 40 minutes before baking to come to room temperature. Then, remove the plastic wrap and bake according to the recipe instructions. The sausage vegetable mixture can be prepared up to 2 days in advance, cooled, and stored in an airtight container in the refrigerator.
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My Swedish friend showed me this recipe, and it’s been our fave way of making balls since!
