My adaptation to this Simply Potatoes recipe.

• 4 cups shredded hash browns (I usually use 1 bag of OreIda)
• 1/2 lbs. to 1 lbs. sausage (cooked; drained)
• 1 can (10 3/4 ounce) cream of chicken soup
• 2 cups sharp cheddar cheese
• 8 ounces sour cream
• 1 small onion (chopped)
• 1/2 cup unsalted butter (melted)
• salt / pepper (to taste)

Variations (one or more of the following):

• 1 teaspoon red pepper flake
• 2 - 4 serrano peppers diced
• _1/2 cup diced green pepper _
• _1 cup sliced mushrooms _

Preheat oven to 350 degrees F. (If using frozen hash browns, 375 degrees is better)

Grease glass baking dish. In large bowl combine all ingredient; mix well.  Spread into prepared baking dish.  Bake for 45 - 50 minutes;

Note: the original recipe calls for corn flake topping - not my thing. However, I will use 1 1/2 cups of unseasoned bread cubes, 3 tablespoons melted butter, and a cup of Monterrey-Jack cheese for the topping should I be so inclined.