Modes

Ingredients

• 2-4 tablespoons vegetable oil
• 1 bag frozen hash brown potatoes, preferably the diced style but any will work
• 1 pound breakfast sausage, removed from the casings if using link sausage
• 1 tablespoon ground cumin
• 1 tablespoon ground red chili powder
• 1 can mild diced roasted green chilies
• 1 can hot diced roasted green chilies
• 2 cups shredded white cheddar cheese
• 2 cups shredded Mexican quesadilla cheese
• 9 eggs, lightly beaten
• Kosher salt
• freshly ground black pepper

Instructions

Preheat a Wolf Convection Oven on the Convection Mode to 375°F. Place a rack in position #3. Spray a 9"x13" pan with pan spray.

In a very large skillet or on the Wolf Infrared Griddle heat the oil until it starts to shimmer. Add the sausage to the pan and cook, breaking into small pieces, until browned and fully cooked. Transfer to a bowl and reserve.

Add a touch more oil to the pan, turn the heat up slightly, and pour in the potatoes. Spread them into as close to a single layer as possible. Cook the potatoes until light golden brown and tender, about 10 minutes, stirring occasionally. Add the cumin and chili powder and stir to coat the potatoes. Cook for about 30 seconds and add the potatoes and sausage to the casserole dish.

Add the green chilies and cheeses to the prepared pan, stir well to combine, and spread to even out the mixture. (The casserole can be prepared up to this point then covered and placed in the refrigerator.)

Season the beaten eggs with Kosher salt and black pepper and stir well. Pour the eggs over the casserole and then lightly rap the pan on the table to settle the eggs. Place the pan into the preheated Wolf Convection Oven and set a timer for 30 minutes. The casserole should be golden brown on top and fully set in the center. If the casserole needs a little more time, begin with 5 minute increments until the casserole takes on the color and texture desired. Allow the casserole to stand at room temperature for 7-10 minutes prior to serving.