12 oz. bulk spicy pork sausage
5 cups frozen southern style hash browns (from a 32 oz bag)
1 can (4.5 oz) chopped green chilis, undrained
3 cups shredded Monterey jack -Colby cheese (12 oz)
1.5 cups milk
1/4 tsp salt
1 cup chunky salsa (to serve with finished casserole)
Spray 9x13 baking dish with cooking spray. In 10-in. Skillet, cook sausage 8-10 minutes until no longer pink. Drain.
Spread frozen potatoes in baking dish. Sprinkle with sausage, green chili, and 1.5 cups of the cheese. In medium bowl, beat eggs, milk, and salt until blended. Pour over potato mixture. Sprinkle with remaining cheese.
Cover and refrigerate at least 8 hours but no longer than 12.
Heat oven to 350*F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand for 10 minutes. Cut into squares and serve with salsa.
Recipe from V.H.