1 (16 oz) package frozen hash brown potatoes, thawed
12 ounces bulk pork sausage
1/2 cup chopped onion
1 cup shredded cheddar cheese
1 (12 oz) can evaporated milk
1 tablespoon all-purpose flour
4 eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4.5 oz) can green Chile peppers

1. In a large skillet, cook the sausage and onion until the meat is no longer pink and onions are tender; drain.

2. Coat an 11×7-inch casserole with cooking spray. Layer the potatoes, meat mixture and cheese in prepared casserole.

3. In a medium bowl, whisk together the milk, flour, eggs, salt, pepper and Chile peppers; pour over potato mixture.

4. Cover and refrigerate for 4 to 24 hours. Remove from the refrigerator about 30 minutes before baking. Bake at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Emily