This is an amalgamation of trying to make one thing and failing, but creating a rather delicious dinner in the meantime. I was trying to make some of my mother in law’s cheesy potatoes, but didn’t quite get it right. So I tried again, but failed, so the third time I added sausage to make it an all inclusive, one pot dinner. Still not cheesy potatoes, but it did make a terrific dinner. So change the name, add a few extra ingredient and voila – one pot dinner. This would also work great as a brunch option or single serving breakfast cups. Still working on the cheesy potatoes though. Once I get those down pat, I’ll post the recipe!

Recipe

• 1 lb sausage
• 1 bag frozen hash browns
• 2 small onions – diced
• 2 cups shredded cheese + 1 cup for topping
• 2 cans cream of chicken soup – low sodium
• 2 cups sour cream or greek yogurt
• 1 cup of milk

Preheat oven to 350.

In a large dutch oven (or similar pan), brown the sausage, drain and reserve to a plate.

Cook the onions until soft and translucent. Into the pot, add the soup, sour cream, and milk. Stir together and cook until thickened. Add the potatoes, and sausage then cook until thoroughly warmed up.

Gradually toss in the cheese and mix. Top with remaining cheese. Bake for 60-90 minutes or potatoes are cooked through and cheese is golden.

Bon Appetit!