Ingredients:
4 large russet potatoes, peeled and cubed
1/2 lb bacon, chopped
1/2 lb breakfast sausage or Italian sausage, crumbled
1 small onion, finely chopped
1 cup shredded cheddar cheese
1/4 cup sour cream
2 tablespoons butter
1/4 cup milk
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)
1/2 cup breadcrumbs (optional, for topping)
Directions:
Prepare the potatoes:
Boil cubed potatoes in salted water for 12–15 minutes or until tender. Drain and mash with butter, milk, and sour cream until smooth. Season with salt and pepper.
Cook the bacon and sausage:
In a large skillet, cook bacon until crispy. Remove and set aside. In the same pan, add sausage and cook until browned. Drain excess grease. Add the chopped onion and sauté until soft and fragrant.
Combine and assemble:
Preheat oven to 375°F (190°C). In a large mixing bowl, combine mashed potatoes, cooked sausage mixture, half the bacon, and shredded cheese. Mix until evenly combined.
Shape and bake:
Grease a loaf pan and spoon in the potato mixture, pressing lightly to compact. Sprinkle with breadcrumbs (if using) and the remaining bacon on top. Bake for 25–30 minutes or until golden and lightly crisp on top.
Garnish and serve:
Let cool slightly before slicing. Sprinkle with fresh parsley for color and serve warm.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 6 servings