Cheesy Bacon Ranch Potato and Sausage Bake

• 1 1/2 cups shredded cheddar cheese
• 1 pound bulk pork sausage
• 4 cups cubed hash browns, frozen
• 1/2 cup diced bacon, cooked and crumbled
• 1 cup sour cream
• 1 packet ranch seasoning mix
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1/4 cup chopped green onions, for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook sausage until browned; drain and set aside.
3. 3 In a large bowl, combine hash browns, cooked sausage, bacon, and 1 cup of cheddar cheese.
4. 4 In another bowl, mix sour cream, ranch seasoning, milk, garlic powder, onion powder, black pepper, and eggs.
5. 5 Pour the sour cream mixture over the potato mixture and stir until combined.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Bake uncovered for 45 minutes or until bubbly and top is golden.
8. 8 Sprinkle with remaining 1/2 cup cheese and return to oven for 2-3 minutes until melted.
9. 9 Garnish with green onions before serving.

Equipment

• skillet
• 9x13 inch baking dish

Variations

• Substitute turkey sausage for a leaner option.
• Add diced jalapeños for a spicy kick.

Substitutions

• Use Greek yogurt instead of sour cream for a tangy twist.
• Substitute Monterey Jack cheese for a milder flavor.

Pairings

• Fresh fruit salad
• Toasted sourdough bread

Nutrition

Tips

• For extra flavor, add sautéed bell peppers or diced tomatoes.
• This dish can be assembled ahead of time and refrigerated until ready to bake.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered with foil for the first 20 minutes.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with warm biscuits for a hearty meal.

FAQ