TEXAS SAUSAGE HASH BROWN CASSEROLE
I’m a sucker for any kind of hash browns. I love to go to Waffle House and get an order of smothered hash browns with lots of cheese. So good! And since hash brown casserole recipes are some of my most popular recipes on the blog here, I figured y’all like them as much as I do so I’m sharing a fun recipe today for Texas Sausage Hash Brown Casserole.
BREAKFAST, BRUNCH, SIDE DISH
The casserole I am sharing today has a little extra kick added to it. You can make this as spicy as your tastebuds prefer. Using a spicy sausage will kick it up some or even a dash of cayenne pepper. Also, the recipe calls for cumin, but, for more seasoning, try using your favorite taco seasoning in place of it. I like to serve this with a bit of salsa on the side. It’s a great breakfast dish but is also an awesome side dish for fajitas or tacos!
I love hash brown casseroles so I have a few different versions of them, like COWBOY HASH BROWN SKILLET and a delicious CHEESY SAUSAGE HASH BROWN BREAKFAST CASSEROLE.
WHAT YOU’LL NEED
refrigerated hash browns (like Simply Potatoes)
green pepper
red pepper
yellow pepper
sausage crumbles (like Jimmy Dean Fully Cooked Sausage Crumbles)
shredded Mexican cheese
heavy cream
cumin (or taco seasoning)
salt + pepper
cilantro
HOW TO MAKE TEXAS SAUSAGE HASH BROWN CASSEROLE:
Preheat oven to 350f degrees. Spray a 2-quart (or 8-inch square) casserole dish with nonstick cooking spray. In a large bowl, mix together hash browns, diced peppers, sausage, 1 cup shredded Mexican cheese, heavy cream, cumin, salt & pepper.
Pour hash brown mixture into prepared casserole dish. Top with remaining 1/4 cup shredded cheese.
Bake for 25-30 minutes, or until top is a golden brown.
Sprinkle on some cilantro (optional), and serve. 
Optional: Add diced tomato, avocado, or salsa as topping for some extra flavor.
Enjoy!
Originally published: April 2018
Updated & republished: March 2019
TEXAS SAUSAGE HASH BROWN CASSEROLE
Ingredients
- 2 cups refrigerated hash browns
- 1/4 cup diced green pepper
- 1/4 cup diced red pepper
- 1/4 cup diced yellow pepper
- ½ cup cooked sausage crumbles
- 1 1/4 cup shredded Mexican shredded cheese, divided use
- ½ cup heavy cream
- 2 tsp cumin (or taco seasoning for a bigger kick of flavor)
- salt and pepper, to taste
- cilantro (optional), for topping
Instructions
- Preheat oven to 350f degrees. Spray a 2-quart (or 8-inch square) casserole dish with nonstick cooking spray
- In a large bowl, mix together hash browns, diced peppers, 1 cup cheese, sausage, 1 cup Mexican shredded cheese, heavy cream, cumin, salt & pepper.
- Pour hash brown mixture into prepared casserole dish. Top with remaining 1/4 cup shredded Mexican cheese.
- Bake uncovered for 25-30 minutes, or until top is a golden brown.
- Sprinkle on some cilantro, and serve.
- Optional: Add diced tomato, avocado, or salsa as topping for some extra flavor.
Lisa J says
Well there’s no mention about where the heavy cream goes in, I guess you just mix it in with all the rest before you bake it. You need to proof read your directions to make sure you have mentioned all the ingredients.
Brandie @ The Country Cook says
That’s strange. I see it clearly in the directions…
Brandy Grant says
Step2 includes heavy cream!
Evelyn holmes says
So what do you do with the heavy cream?
Brandie @ The Country Cook says
It’s in the directions. Right on the first line of the directions (after you preheat the oven).
Lynn Vandever says
This sounds and looks yummy. And I assume that the heavy cream is added with all the other ingredients before putting it in the dish. lol I can’t wait to try this.
Brandie @ The Country Cook says
That’s correct Lynn! I can’t figure out why I am seeing it but others are not. So weird!
Ann says
When do you add the heavy cream that you show in the recipe? Did I miss that step?
Archie says
What is the heavy cream for? It doesn’t say to add it anywhere in the directions?
Brandie @ The Country Cook says
Hi Archie, it is in there. It’s mixed in with the other ingredients. 🙂
Edna Rowell says
I keep a 3-ring binder with recipes that appear……but when they aren’t printable I just let them go. I don’t want to print all the ads in the recipe. PLEASE GIVE US A PRINTABLE VERSION – OR AM I JUST NOT SEEING IT?
Brandie @ The Country Cook says
Hi Edna, you must be missing it. If you look at the bottom of each recipe you will see a recipe in a printable format. Click on the “Print” button below the thumbnail photo.
Denise Lewis says
What size of casserole dish do I use.
Brandie @ The Country Cook says
Denise, a 2-quart casserole dish (or 8-inch square).
Annie says
Hi Brandie….looks good, could I use whole milk instead of the heavy cream. I don’t have any on hand. Thanks~
Junell says
Why does the recipe show 1 cup Mexican cheese and then 1 1/4 cup Mexican cheese? Do you really use 2 1/4 cups of cheese?
Brandie @ The Country Cook says
Hi Junell – good catch! You are so right. It was on there twice. I have made the correction. Thank you for pointing that out!😊
Catherine says
I see where u add heavy cream, cant understand why others cant read.
Rita Bashor says
can this recipe be doubled for a 9×13 size dish?
Amber Edds says
How long will this keep in the refrigerator?
Kayla says
Can I freeze this before I cook it? Or can I freeze it after I cook it?
Brandie @ The Country Cook says
Hi Kayla, you’d want to freeze before cooking. Also, you’ll need to add on to the cooking time if you’ll be cooking it from frozen. 🙂
DIANNE says
Yummo. Im thinking dinner tonight 😉
Brandie @ The Country Cook says
Hope you love it Dianne!