Usually, on Sundays, the whole family gets together for breakfast. Do you take pleasure in cooking a scrumptious breakfast that fills the belly and the heart? This breakfast casserole with sausage and hashbrowns may be prepared the night before, on the morning of, or anywhere in between, and then baked fresh. Hashbrowns are a dish that gained popularity in the United States; traditionally they are made by frying thinly sliced or shredded potatoes in a mixture of milk and butter until they are golden brown.


This is a great recipe for making hashbrowns at home, but feel free to use your own hashbrown mixture if you’d like. Even though lamb sausage without the casing is called for in the recipe, incorporating some boerewors, either from the fridge or prepared from scratch, would give the meal the authentic South African flavour. Add additional paprika or cayenne pepper to the egg mixture if you like things spicy. Hot, bubbling, and delicious—how that’s you should serve your hashbrown casserole.

We should all sit down together for breakfast at least once a weekend, right? Serve this sausage hashbrown breakfast casserole with a glass of fresh fruit juice.


Recipe by Marele van Zyl

Course: Breakfast

Cuisine: South African

Difficulty: Easy

Servings: 6 servings

Prep time: 15 minutes

Cooking time: 40 minutes

Total time: 55 minutes

500 g lamb sausage (or of your choice)

McCain frozen hash browns (you decide on how may you will use for you dish)

1 tsp salt

1⁄2 tsp pepper

1⁄4 tsp garlic powder

1⁄4 tsp onion powder

2 cups shredded cheddar cheese

8 eggs

2 cups milk

Preheat oven to 180°C. Lightly spray a pan with cooking spray.
In a large skillet, cook sausage. Drain fat and set aside.
Add hash browns to skillet and cook until lightly brown. (Add a little oil to the skillet if necessary.) Place hash browns in bottom of lightly greased pan. Top with sausage and cheese.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over hash brown mixture.
Cover and refrigerate at this point if baking later.
Top with cheese and bake, uncovered, for 35-40 minutes.