1 bag frozen shredded hash browns or 5 russet potatoes
12 oz. sausage (Hometown breakfast sausage or Italian if you prefer spice)
½ yellow onion, diced
7 eggs, divided
1½ c. whole milk or half & half
1 c. Mexican cheese blend
2 tbsp. parsley
1 tbsp. dill
2-4 tsp. Tabasco sauce (depending on spice preference)
1½ tsp. sea salt, divided
½ tsp. black pepper, divided
¼ tsp. garlic powder
8 oz. asparagus
Preheat oven to 425º. Generously butter a 9-inch pie pan.
Defrost hash browns or peel and grate potatoes (squeeze out excess moisture). Transfer to mixing bowl and add one egg, one teaspoon sea salt, ¼ teaspoon pepper. Stir together until well combined and press into buttered pie pan evenly over bottom and up sides. Bake uncovered at 425º for 30 min. Remove from oven and decrease temp to 350º.
In large skillet over medium heat, add breakfast sausage and sauté until cooked through. Add diced onion and sauté until golden or sausage is starting to brown. Remove from heat and let cool.
In a large mixing bowl, combine six eggs, milk, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder and Tabasco to taste. Wish together until combined. Add one cup of cheese, two tablespoons parsley, one tablespoon dill and the cooked sausage mixture. Pour over potato crust.
Arrange sliced asparagus pieces over the top and bake uncovered at 350º for 50-60 minutes or until the center is cooked and doesn't wobble.