Sausage-Potato Breakfast Casserole

Sausage Potato Breakfast Casserole | Pinky's Pantry
This is such a yummy breakfast casserole. Everyone who tries it loves it! The sausage cooked in the rich creamy sauce is reminiscent of good ole’ Southern biscuits and gravy. The first time I tried this casserole was while on vacation in Oregon with my brother-in-law, Manuel, his wife, JoAnn, and their two beautiful daughters.

Every other year, our family drives up from California, their family drives down from Washington, and we all meet in the middle in Oregon to spend a week together biking, swimming, hiking, canoeing, horseback riding, and generally communing with the great outdoors. We always have such a blast on our trips. The kids never want to go home.
Sausage Potato Breakfast Casserole | Pinky's Pantry
Of course meals are always a fun affair. About a month before we leave, my sister-in-law and I call each other up and plan the menu for breakfast, lunch and dinner for each day that we’re going to be on vacation. Once there, we generally help each other with all the cooking, but some meals my sister and brother-in-law make themselves, and some Old Goat and I make ourselves. This dish is one that they made. My SIL found the recipe on Epicurious. It was a huge hit that first breakfast we had it and it has quickly grown to become a family favorite. I make it all the time now, though I’ve adapted the ingredients to fit our large family, and changed the procedure to simplify things up a bit.


  • 2 lbs. bulk breakfast sausage
  • 4 tbsp. all-purpose flour
  • 3 cups whole milk
  • 1 pkg. (2 lbs.) frozen diced hash brown potatoes
  • 4 green onions, chopped
  • 3 cups grated sharp cheddar cheese
  • 1 green onion, finely sliced, for garnish (optional)
  1. Preheat oven to 350ºF.
  2. Brown sausage in large skillet, breaking up into small pieces.
  3. Mix in flour, then milk, and cook until mixture thickens.
  4. Spread frozen potatoes on bottom of a 9×13″ rectangular pyrex glass baking dish.
  5. Top with sausage mixture, then green onions, and finally cheese.
  6. Bake until potatoes are tender, about 45 minutes.
  7. Remove from oven and sprinkle with additional chopped green onions, if desired.
  8. Serve hot.

NOTE:  This recipe can easily be halved for a smaller crowd. Just bake in an 8×8-inch square baking dish.

[Adapted from]

Spanish Chorizo Hobo Packs

Spanish Chorizo Hobo Packs | Pinky's PantryGrilled Hobo Packs are an old campfire classic. If you were a boy or girl scout, you probably tried this delicious potato dish. They were simple to prepare. Just slice a potato, put it on a piece of tin foil, season with salt and pepper, add a little chopped onion and some oil or butter, wrap the whole thing up and throw it on the coals to cook. Sometimes you opened your pack to find a perfectly cooked side dish. Sometimes you opened it to find a charred mess. Always you had a ton of fun doing it.

Hobo Packs have since evolved with the times to become full, quick-and-easy meals. You always start with potatoes or some other starchy vegetable like yams. To this you can add any other vegetable you like, then include some chicken, meat or fish, different aromatic herbs and spices, a little seasoning, and some oil or butter. I’ve seen them made with cubes of steak, little chunks of ground beef, sliced up chicken breast, and of course, fish like salmon or halibut. You don’t even have to grill them anymore. If the weather is bad or you just don’t feel like cooking outdoors, you could always bake your hobo packs in the oven. You could even fill your hobo packs a day or two ahead of time, then just keep them in the fridge until you’re ready to cook them.

I usually make my hobo packs with sausage. Both My Old Goat and No.1 love sausages of any kind – kielbasa, bratwurst, knockwurst, chorizo, longaniza, spicy sausage, chicken sausage….. you name it, they’ll eat it! In the hobo packs pictured, I used Chorizo de Bilbao which is a Spanish dry-cured chorizo, but you can use anything you like. Be adventurous! What will you put in your hobo packs?Spanish Chorizo Hobo Packs | Pinky's Pantry


Each hobo pack gets:

  • 1 pc. dry-cured Spanish chorizo, sliced
  • 1 small potato, cut into wedges
  • 1/4 of a red bell pepper, cut into squares
  • 1/8 of an onion, cut into squares
  • 1 clove garlic, minced
  • 1 tsp. minced parsley
  • 1 tbsp. olive oil
  1. Microwave the potatoes until they’re just cooked; then cut them into wedges.
  2. Cut a rectangular piece of tin foil for each hobo pack you are making.
  3. Lay the foil sheets out on your work table.
  4. On each sheet of foil, place chorizo, potato wedges, bell pepper, onion, garlic and parsley; then drizzle with the olive oil.Spanish Chorizo Hobo Packs | Pinky's Pantry
  5. Fold each piece of foil in half over the filling ingredients.
  6. Seal the three open sides by folding the edges of the foil up and pressing them tightly closed.Spanish Chorizo Hobo Packs | Pinky's Pantry
  7. Place your hobo packs on a cookie sheet.Spanish Chorizo Hobo Packs | Pinky's Pantry
  8. Bake at 350° for 30 minutes.
  9. To serve, open hobo pack and pour contents over cooked rice or quinoa. You could also just eat it right out of the foil pack.Spanish Chorizo Hobo Packs | Pinky's Pantry

NOTE:  When working with your hobo packs, be careful not to punch a hole in the foil. If you’re worried about leaking, you could use two sheets of foil per hobo pack. I also always use heavy-duty foil.