Hearty Sausage And Hash Browns Pie Recipes

Steps:

• In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the vegetables. , Pour into a greased 9-in. pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400° for 30 minutes.

Steps:

• In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

Steps:

• In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese., Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• Preheat oven too 400'F or 204'C.
• In a medium bowl combine potatoes, melted butter, & bouillon. Mix well.
• Place in a lightly greased pie pan.Press the potatoes down and gently up the sides to form the crust.
• Bake for 25-30 minutes or until the shell is golden brown and crispy.
• Remove from oven and let cool.
• Reduce oven heat to 350'F.
• In a Large skillet Cook bacon until crisp, crumble it. Pour off fat.
• In the same skillet cook sausage and onions break sausage up to look like ground meat.
• Pour off fat. Stir in eggs, cottage cheese, cheddar cheese. Allow cheese to melt. Add some of the bacon if you like reserve the rest for topping.
• Let filling cool down a little.
• Pour in to the hash brown pie shell.
• Cook at 350'f for 30-35 minutes or until filling has set. Add bacon when it comes out of the oven.
• Let stand for 5 minutes then serve.

Steps:

• In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring frequently, until cooked through. Drain sausage on paper towels, and set aside; carefully wipe out skillet.
• Add water, oil, potato blend and seasoning (from kit) to same skillet; stir well. Heat to boiling over medium-high heat, stirring occasionally. Cover; reduce heat to medium-low. Simmer, without stirring, about 12 minutes or until liquid is mostly absorbed.
• Increase heat to medium-high. Stir cooked sausage, beans and corn into potato mixture; cook uncovered 1 to 3 minutes, stirring occasionally, until liquid is absorbed and mixture is heated through.
• Push potato mixture to one side of pan. Add beaten eggs to bare side of pan; cook 1 to 2 minutes, stirring occasionally, until firm. Gently stir eggs into potato mixture; remove from heat.
• Squeeze topping pouch (from kit) to soften; cut open. Squeeze topping over potato mixture. Top with cilantro leaves.

Steps:

• In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain.
• Stir in the tomatoes, chili powder, oregano, salt and pepper; bring to a boil.
• Reduce heat; simmer, uncovered for 10 minutes.
• Stir in the vegetables.
• Pour into a greased 9-inch pie plate.
• Combine topping ingredients; spoon evenly over the meat mixture.
• Bake, uncovered, at 400 degrees for 30 minutes.

Steps:

• In a large saucepan, cook sausages over medium heat until a thermometer reads 160°. Remove with a slotted spoon; drain, reserving 2 tablespoons drippings. Cut sausages into 1/2-inch slices; set aside., In the drippings, saute onion and pepper until crisp-tender. Stir in the broth, tomatoes, apple juice, parsley, garlic, basil, oregano and sausages. Bring to a boil; add pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender., Serve immediately or cool and freeze in freezer containers for up to 3 months. , To use frozen stew: Thaw in the refrigerator overnight. Transfer to a saucepan; add water to thin if necessary. Cover and cook over medium heat until hot and bubbly, stirring occasionally.

Steps:

• Preheat oven to 400.
• CRUST:.
• Mix the beef base into the melted butter.
• In medium bowl, combine potatoes, butter and bouillon.
• Spoon potato mixture into 2 lightly greased 10 inch pie plate; press on bottom and up side to rim to form crust. Bake 25 minutes.
• Reduce oven temperature to 350.
• SAUSAGE:.
• In large skillet, cook sausage and onion; pour off fat.
• FILLING:.
• In a bowl mix eggs, and cottage cheese. Stir in drained sausage and onion. Pour into prepared crusts. Top with shredded cheese or American cheese.
• Bake 30 to 35 minutes or until set. Let stand 5 minutes.