Spicy Sausage Hash Brown Bake:
3/4 pickled jalapeño slices,
3/4 breakfast pork sausage links,
3 Tbsp butter,
1 yellow onion,
1 poblano chile,
4 ORE-IDA Country Style Hash Brown Potatoes,
3 sliced green onions,
10 eggs,
1-1/2 milk,
1/4 ground black pepper,
4 Italian bread cubes,
1/2 KRAFT Shredded Mild Cheddar Cheese,
1/2 KRAFT Shredded Colby & Monterey Jack Cheeses.
MAKE IT
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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 13×9-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.
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.
source heinz.com
