Breakfast Pastry Hashbrowns


  • 2 pounds 6 ounces browned ground sausage
  • 1 1/2 cups finely chopped onion
  • 1 1/2 pounds shredded cheddar cheese
  • 1 3 pound bag of frozen shredded hash browns
  • 21 eggs, beaten
  • 1 tablespoon dry mustard
  • 2 quarts milk


  • 6 cups all-purpose flour
  • 1 tablespoon salt
  • 1 1/2 teaspoon baking powder
  • 2 cups lard
  • 1 1/2 cups ice water


  1. Blend crust ingredients together and knead until smooth. Divide dough in half. Roll out first half large enough to fit 10X15 pan.
  2. Place rolled dough in greased pan, press up the sides of the pan. Place a layer of shredded frozen hash browns on top of crust.
  3. Mix the ground sausage and onion and place on top of hash browns. Place a layer of cheese over meat/onion mixture. Beat eggs, milk and dry mustard together and pour over top of layers.
  4. Roll remaining crust and place on top. Seal and tuck edges into pan. Make 6-8 slits with knife in top crust. Bake at 375° F for 30 minutes. Brush top with butter, rotate pan and continue baking another 30 minutes until a knife inserted in the center comes out clean or an internal temperature reaches 165°. Cut into 2X2 squares. Serve hot.
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Yield: 35 servings

Deb Kahn
Eveleth Health Services Park Nursing Home

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