Kielbasa and Hash Brown Egg Casserole

This hearty bake is great for the meat and potato lovers in the family. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Ingredients

package (14 oz) cooked Polska kielbasa

1/2

cup chopped onion

teaspoons chopped garlic

cups packed fresh baby spinach, coarsely chopped

cups frozen shredded hash browns, thawed (from 30-oz package)

cups shredded Colby-Monterey Jack cheese blend (8 oz)

eggs

cups milk

tablespoons country Dijon mustard

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

cup sliced green onions

Prepared horseradish

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1

Heat oven to 350°F. Spray 3-quart oval or 13x9-inch baking dish with cooking spray. Slice Polska kielbasa in half lengthwise, then in 1/2-inch slices.
2

In 10-inch nonstick skillet, cook Polska kielbasa over medium-high heat 3 to 5 minutes or until browned; remove from skillet. Reduce heat to medium. In same skillet, cook onion and garlic 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach to skillet; cook about 1 minute or until starting to wilt.
3

Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the Polska kielbasa, spinach mixture and remaining hash browns. In large bowl, beat eggs and milk with whisk; beat in mustard, salt and pepper. Pour over hash browns; top with remaining 1/2 cup cheese.
4

Bake 50 to 55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with sliced green onions before serving. Serve with horseradish.

Serving with a side of prepared horseradish adds an extra zip to your dish.
Try substituting baby kale or arugula for the spinach in this recipe.
Assemble, cover and refrigerate this bake the night before so it’s ready to uncover and pop in the oven in the morning. You may need to add an additional 5 to 10 minutes to bake time.