This crispy hashbrown sausage skillet is the kind of one pan dinner that feels like comfort food in the best way. Cheesy, creamy underneath, and topped with a layer of hashbrowns that bake up golden and crunchy. It is super satisfying, easy to make, and honestly perfect when you want something cozy without doing a ton of work.
It starts with browned sausage and a quick roux so the sauce thickens up smooth and rich. Whole milk, seasonings, and a little heat build the flavor, then an egg yolk and evaporated milk mixture makes everything extra silky. I finish the base with cream cheese for that tangy bite that cuts through the richness, then fold in cheddar until it is melty and irresistible.
Then comes the best part. Hashbrowns go right on top, more cheddar over that, and the oven does the rest. Thirty minutes later you have crispy edges, bubbly cheese, and a skillet dinner that people will absolutely go back for.
Serve it straight from the pan with green onions on top, enjoyyy! ❤️
2 tablespoon unsalted butter
1 pound breakfast sausage
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1.5 teaspoon kosher salt (for sauce)
1 teaspoon parsley flakes
1/2 teaspoon red pepper flakes
1/4 teaspoon ground black pepper
2 cups whole milk
1 tablespoon chicken bouillon powder
12 fl oz can evaporated milk
2 egg yolks
8 ounces cream cheese
8 ounces sharp cheddar cheese, freshly grated (reserve half for topping)
1/2 bag frozen tater tots (amount may depend on how big your skillet is and how many you add)
1 teaspoon kosher salt for topping
Green onion for garnish
👨🍳 Instructions 👨🍳
1) Preheat the oven to 350 degrees. Place a large oven-safe skillet over medium heat. Add the unsalted butter and allow it to melt, then add the breakfast sausage. Break the sausage apart as it cooks and continue cooking until it is mostly cooked through and beginning to brown evenly.
2) Sprinkle the garlic powder, onion powder, paprika, kosher salt for the sauce, parsley flakes, red pepper flakes, and black pepper over the sausage. Stir thoroughly so the seasonings coat the sausage evenly.
3) Sprinkle the all-purpose flour over the seasoned sausage. Stir to combine and continue cooking for about 3 minutes, stirring frequently, to cook off the raw flour taste.
4) Pour in the whole milk and stir or whisk to fully incorporate. Continue cooking until the mixture begins to thicken, then add the chicken bouillon powder and mix to combine. Cook for 3 to 5 minutes, stirring occasionally, until the sauce looks thicker and cohesive.
5) In a small bowl, whisk together the egg yolks and the evaporated milk until the mixture is completely smooth and no visible yolk remains.
6) Reduce the heat to medium-low. Slowly pour the egg yolk and evaporated milk mixture into the skillet while whisking continuously to prevent scrambling.
7) Continue cooking for about 3 minutes, stirring frequently, then add the cream cheese and half of the grated cheddar cheese. Stir and whisk until the cheeses are fully melted and the sauce is smooth.
8) Remove the skillet from the heat. Arrange the frozen tater tots evenly over the surface of the sauce. It is fine if some sink slightly into the sauce. Sprinkle the remaining cheddar cheese evenly over the top, followed by the kosher salt for topping.
9) If your skillet is shallow, place it on a baking sheet to catch any bubbling sauce during baking. Bake at 350 degrees for 30 to 45 minutes, depending on how crispy you like the tater tots and how deeply browned you want the top.
10) Remove from the oven and garnish with sliced green onions or chives. Serve hot directly from the skillet.
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