Ingredients:

1 pound breakfast sausage, mild, country

1 bag frozen southern-style hash brown potatoes, thawed

2 cans condensed cream of mushroom or cream of celery soup

1/4 teaspoon ground black pepper

1/2 teaspoon kosher salt

1 cup sour cream

2 to 3 tablespoons snipped fresh chives

2 cups shredded Cheddar cheese

Directions:

1. Heat the oven to 350 F. Grease a 2 1/2to 3-quart baking dish.

2. Add the sausage to a large skillet and place it over medium heat. Cook the sausage until browned and no longer pink, stiring frequently. Drain well.

3. In a large bowl, combine the cooked and drained sausage, thawed hash brown potatoes, condensed soups, pepper, salt, sour cream, and chives. Add about 1 1/4 cups of shredded cheese and stir to blend thoroughly.

4. Spoon the hash brown mixture into the prepared baking dish.

5. Bake for 45 to 55 minutes, or until the potatoes are hot and bubbly.

6. Top with the remaining cheese and bake for about 5 to 10 minutes longer, or until the cheese has melted.

Bon Appetit!