Saturday, April 23, 2016

Cheesy Potatoes with Smoked Sausage

     There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake.  These Cheesy Potatoes with Smoked Sausage come to us courtesy of Hillshire Farms.  In my 12 inch dutch oven they baked for a total of 45 minutes with 12 coals in a ring around the bottom of the oven with 28 briquettes spaced evenly on the lid.  If you can't find the refrigerated hash browns, use the frozen variety, just thaw before baking.  As a side dish or main course these cheesy, smoky, creamy potatoes are as good to eat as they are easy to prepare.

Cheesy Potatoes with Smoked Sausage
1 package Smoked Sausage (kielbasa)
2 cups (8 oz) shredded Cheddar cheese, divided
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed
1 cup sour cream
1 medium onion, chopped
1/4 cup butter OR margarine, melted
1/4 tsp ground black pepper

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage into 1/2 inch cubes.
     Combine all ingredients except 1 cup Cheddar cheese in a large bowl.
     Spread mixture evenly in prepared oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with remaining 1 cup of cheese.
     Bake for 10 minutes more or until cheese has melted.
     Let stand 5 minutes before serving.
     Makes 4-6 servings.

Spread potato mixture in well oiled 12 inch dutch oven

Bake at 350 degrees for 45 minutes adding remaining
cup of cheese during last 10 minutes of cooking time

An excellent camping recipe


  1. This sounds right up my alley. I'll be doing this at the race in Darlington. Thanks for sharimg

  2. Hope you like the recipe, enjoy the race! Liddy

  3. Liddy, this past month we moved out of my in-laws and into a home on 2/3's of an acre. There are baby lambs in the pasture behind us. The kids love it. Now that we've settled in a bit it was time to light some coals. I knew I needed to make this recipe as like the photo you posted with the recipe, I also have a VW camper (a 1971, not a mid sixties as shown). Anyway, I made this in my 10 inch DO and it turned out so good, it was a hit with everyone. We ate it with pumpkin pie pancakes (cooked on a cast iron griddle) and I for one ate way too much. Also threw together a chocolate cake in my 12 inch DO and we'll dig into that after we go on a walk. Thanks for the post. Happy Mother's Day!

    1. Hi Aaron, sounds like you have been busy with the move, I'm sure you will love having all that space and the lambs for your little ones. You prepared quite a feast, the pancakes sound scrumptious. Thanks for the update, am glad you liked the recipe and I am jealous of your VW camper! Take care, Liddy

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  5. Made this again but this time at a camp out with the brothers-in-law and their families. I added a dozen eggs. It turned out incredible and was gone in short order. Great recipe!

    1. Hi Aaron, adding eggs to the mixture sounds like a great idea, thanks for sharing, will definitely give it a try! Hope all is well, Liddy

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  7. I modified this by lining the bottom with half-cooked hash brown patties for a 'crust', then layered scrambled eggs over that. The rest of the recipe as normal. Eggs held the bottom half of a scoop together when serving and made a 'complete' breakfast dish.