Servings: 10

1 Bag of country style hashbrowns, thawed 1 Bag of country style hashbrowns, thawed
5.3OZ plain greek yogurt 5.3OZ plain greek yogurt
2 cups shredded sharp cheddar 2 cups shredded sharp cheddar
4 TB unsalted butter, melted 4 TB unsalted butter, melted
3 large eggs 3 large eggs
salt and ground black pepper to your liking salt and ground black pepper to your liking
cayenne pepper to your liking cayenne pepper to your liking
cooking spray cooking spray

Thaw hashbrowns in the bag it came in. I used the microwave.
Next, melt the butter in the microwave.
Combine all the wet ingredients, then add 1 ½ cups of cheese. Combine all of that to be uniform.
Then combine seasonings to your liking. (Remember that cayenne pepper gets spicier when heated up, so add accordingly. LOL)
**Depending on the variation you want, combine those ingredients to the mixture.
Sprinkle remaining cheese over the top of the casserole in an oven-safe dish, sprayed with PAM so it doesn't stick.
Bake in oven uncovered for 45 minutes @ 375 F. If the potatoes are done to your liking, let cool.
Otherwise, bake additional 15 minutes covered so that the cheese doesn't burn.
Let cool and enjoy.

variations: use as many as you like  variations: use as many as you like
***ANY vegetables you want to add MUST be cooked before adding to the rest of the recipe. Otherwise, it will be too watery when coming out of the oven.  ***ANY vegetables you want to add MUST be cooked before adding to the rest of the recipe. Otherwise, it will be too watery when coming out of the oven.
1 cup cooked bacon, or smoked sausage, or beef  1 cup cooked bacon, or smoked sausage, or beef
1 can black beans, drained and rinsed  1 can black beans, drained and rinsed
1 can Cincinnati style chili (I prefer Dixie Chili)  1 can Cincinnati style chili (I prefer Dixie Chili)
1 cup sauerkraut, drained  1 cup sauerkraut, drained
Sausage and Butternut Squash Hash with Eggs-Specht Style  Sausage and Butternut Squash Hash with Eggs-Specht Style
frozen hash browns, defrosted  frozen hash browns, defrosted
½ lb lean ground turkey breakfast sausage  ½ lb lean ground turkey breakfast sausage
2½ cups fresh diced butternut squash  2½ cups fresh diced butternut squash
1 red bell pepper, chopped-optional  1 red bell pepper, chopped-optional
½ cup chopped onion  ½ cup chopped onion
½ tsp dried thyme-optional  ½ tsp dried thyme-optional
¼ tsp salt  ¼ tsp salt
¼ tsp pepper  ¼ tsp pepper
4 large eggs  4 large eggs
small container greek nonfat plain yogurt  small container greek nonfat plain yogurt
8oz shredded sharp cheddar cheese  8oz shredded sharp cheddar cheese
red pepper flakes  red pepper flakes
butter  butter
minced garlic  minced garlic
Steps  Steps
Cook sausage in large nonstick skillet over  Cook sausage in large nonstick skillet over
medium-high heat 5 to 6 minutes or until  medium-high heat 5 to 6 minutes or until
browned, stirring to crumble. Add squash, bell  browned, stirring to crumble. Add squash, bell
pepper, onion, thyme, salt and pepper; cook 5  pepper, onion, thyme, salt and pepper; cook 5
minutes or until vegetables are tender. Make 4  minutes or until vegetables are tender. Make 4
indentations in mixture. Break 1 egg over each  indentations in mixture. Break 1 egg over each
indentation. Cover and cook over medium heat  indentation. Cover and cook over medium heat
10 minutes or until eggs are set.  10 minutes or until eggs are set.
Notes  Notes
I cooked the squash and onions separately. the squash in tge oven, onions in a skillet  I cooked the squash and onions separately. the squash in tge oven, onions in a skillet