One-Skillet "Cheat Code" Boursin & Sausage Hashbrown Bake

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a large 10-inch or 12-inch cast-iron skillet over medium-high heat, cook 1 lb bulk hot breakfast sausage until browned and slightly crispy, breaking it into small pieces with a wooden spoon. Do not drain the fat—we want it for flavor and texture!

   6 min

   Tip: If your sausage is super lean and the pan looks dry, add a tiny drizzle of olive oil, but usually breakfast sausage has plenty of fat.

2. 2

   Reduce the heat to medium-low. Pour in 1/2 cup chicken broth to deglaze the pan, scraping up any browned bits. Crumble in 1 package (5.2 oz) Garlic & Fine Herbs Boursin cheese. Stir continuously until the cheese completely melts into a smooth, creamy sauce.

   2 min

   Tip: This is my favorite cheat code. Boursin acts like a heavily seasoned cream sauce without any of the flour-whisking nonsense.

3. 3

   Remove the skillet from the heat. Dump in 20 oz frozen shredded hashbrowns right from the bag. Toss everything together well until all the frozen potatoes are thoroughly coated in the creamy sausage mixture, then press it down firmly into an even layer.

   2 min

   Tip: Do not thaw the hashbrowns first! Thawed hashbrowns turn to mush. Straight from the freezer is the secret to a good bake.

4. 4

   Sprinkle 1 cup shredded sharp cheddar cheese evenly over the top of the pressed hashbrowns. Transfer the skillet to the preheated oven and bake for 15 minutes to crisp the edges and heat the potatoes.

   15 min

   Tip: You want the edges to look golden and bubbly before you add the eggs.

5. 5

   While the casserole bakes, slice 1/4 cup green onions for the garnish and set them aside. Pour yourself a cup of coffee and relax.

   2 min

6. 6

   Carefully remove the hot skillet from the oven. Using the back of a spoon, create 6 shallow wells in the semi-baked hashbrown mixture. Crack 6 large eggs, placing one into each well. Season the eggs evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

   2 min

   Tip: Make the wells slightly deeper than you think you need so the eggs stay contained and don't slide to the edges.

7. 7

   Return the skillet to the oven and bake for another 8 to 11 minutes. Watch closely at the end! You want the whites completely set but the yolks still runny.

   10 min

   Tip: If you like hard yolks, just leave it in for 13-14 minutes.

8. 8

   Pull the skillet from the oven and immediately scatter the sliced green onions over the top. Let it rest for 5 minutes before serving directly from the pan.

   5 min

   Tip: That 5-minute rest helps the casserole set up so you can scoop it out without it falling apart completely.