Hashbrown Potato & Sausage Quiche

What you need:

• 3 Tbsp. unsalted butter, divided
• 1 lb. Italian sausage
• 1/2 cup onion, diced
• 1/2 cup jarred roasted red bell pepper, drained and chopped
• 2 Tbsp. vegetable oil
• 1 pkg frozen hashbrown potato shreds
• 1 cup shredded gouda cheese
• 1/2 cup shredded mozzarella cheese
• 6 eggs
• 1/2 cup heavy cream
• 2 dashes hot sauce
• 8 slices Roma tomato
• 1/4 cup Parmesan cheese

Directions:

1. In a large cast iron skillet, melt 1 Tbsp. butter over medium-high heat.
2. Brown sausage for 3 minutes, then add onion and saute for 2 minutes.
3. Remove sausage and onion into a bowl containing diced up bell pepper and stir.
4. In empty skillet, add 1 Tbsp. butter and the oil. Add hashbrowns and press them into the bottom and sides like a crust. Season with salt and pepper. Then add little dollops of your remaining tablespoon of butter.
5. Cook for 10 minutes or until edges begin to brown.
6. Sprinkle gouda and mozzarella into potato shell.
7. Top with sausage mixture.
8. In a bowl (I used the same my sausage had just been in - less dirty dishes), whisk together eggs, cream, hot sauce, salt, and pepper.
9. Pour over the sausage. Then arrange tomatoes on top and sprinkle with Parmesan cheese.
10. Bake at 400* for 20 to 25 minutes until eggs are firm.
11. Rest for 5 minutes and then run a knife or spatula around the edge to loosen up the sides. Put onto a serving plate and cut into wedges.

Recipe from Feeding Big