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Dig into layers of crunchy hashbrowns, rich sausage gravy, gooey cheese, and tender biscuits packed into a warm, snuggly dish. It’s the ultimate comfort food that pretty much screams for lazy weekends or when you want dinner to feel extra cozy. The biscuits puff up golden on top while the cheesy goodness melts perfectly underneath. Seriously, it’s like every classic morning favorite baked into a single pan.
The first time I whipped this up, the house was packed for a holiday gathering. Every plate was loaded up more than once—that’s when I knew I had a keeper. Now, whenever overnight guests pop in, this is my go-to crowd-pleaser. It’s honestly what everyone in the family requests now.
Delicious Ingredients
- Garlic powder: gives the dish a gentle, savory backbone without overpowering everything
- Black pepper: adds a bit of zip and perks up all the other flavors
- Ore-Ida Shredded Hash Browns: don’t need to be thawed—just toss them in and they get crispy underneath everything
- Jimmy Dean Premium Pork Sausage: brings that no-fail classic sausage taste you don’t need to mess with
- McCormick Sausage Flavor Gravy Mix: gives you perfect, creamy gravy every time without fussing over recipes
- Pillsbury Grands! Buttermilk Biscuits: rise into soft, toasty biscuit pillows on top
- Salt: wakes up all the other ingredients and keeps flavors balanced
- Milk: guarantees your gravy turns out thick and extra creamy
- Shredded cheddar cheese: melts to form that mouthwatering, golden top everyone loves
Simple How-To
- Layer Things Up:
- Lay your frozen hashbrowns in first, cover them with sausage, and that’s your base sorted out.
- Oven Prepping:
- Get your oven going at 375°F and make sure your 9x13 pan is greased well, either with spray or a rub of butter.
- Brown Your Sausage:
- Break up the sausage over medium heat and cook till it’s no longer pink. Drain off grease and chop the sausage into small bits.
- Make Quick Gravy:
- Whisk gravy mix into cold milk till totally smooth (cold milk helps get rid of any lumps). Drizzle over the top of meat and potatoes.
- Add Cheddar Next:
- Sprinkle a thick layer of cheese all over, just before you lay down the biscuits.
- Biscuit Layer:
- Snip biscuits into quarters, plop them over the cheese layer, and leave a little space between so they puff up.
- Bake Everything:
- Put your pan in the oven right in the middle, bake for roughly 25–30 minutes. Pull it out when the biscuits are golden—not doughy in the middle.
- Let It Rest:
- Take it out and let the whole thing chill for about five minutes—makes scooping super easy since the gravy firms up just right.
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I always keep McCormick gravy mix in the cupboard for this dish. Sure, homemade gravy is nice, but this shortcut comes out thick and creamy every time. Even my grandma, who used to make gravy from scratch, gave it the thumbs up at our last big family get-together.
Handy Make-Ahead Prep
Put it all together, skipping the biscuit topping, then cover and chill up to a day in advance. Just add your biscuit bits when you’re ready to bake. Since it’ll be cold, tack on an extra five to seven minutes in the oven to make sure everything gets hot and the biscuits puff up right.
Ways To Switch Things Up
The base is awesome but it’s easy to play around. Swap hot sausage if you want more spice. Switch to turkey sausage for a lighter take. Craving veggies? Toss in some sautéed bell peppers and onions with your potatoes. Cheese lovers—add some pepper jack to the cheddar for a little kick.
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Serving Ideas
Honestly, this dish stands alone, but fresh fruit salad is awesome with it. If you’re eating this for dinner, a crisp green salad with tangy vinaigrette works great. Morning coffee and OJ are classic picks. For a weekend kick-back, add mimosas, a Bloody Mary, or a cold beer to take brunch up a notch.
FAQs About the Recipe
- → Could I swap in homemade biscuits for the store-bought ones?
Absolutely, homemade biscuits are awesome—just pre-bake them and check on them as it cooks so they don't get dry.
- → Which sausage brings out the most flavor?
Pork sausage is usually the boldest, but turkey or chicken are tasty if you like it on the lighter side.
- → Is it okay to prep this ahead?
For sure, get it all together ahead of time, stash in the fridge, and pop it in the oven when you're ready.
- → What can I do to make this meat-free?
Skip the meat and go with a plant sausage plus a vegetarian gravy—it turns out really tasty.
- → What goes well with this dish?
A simple green salad or a bowl of fresh fruit helps balance out the cheesy and savory flavors.