By Vicki Leach
May 2023
Serves 12-15 depending on appetites


  • 30-ounce package frozen country-style shredded hash brown potatoes
  • 1 pound mild breakfast sausage
  • 16 ounces French onion dip
  • 8 ounces sour cream
  • 1 can cream of chicken soup
  • 1 cup diced ham
  • 1/2 cup real bacon bits
  • 1 stick butter, melted
  • 1 tablespoon dry ranch dressing
    (or the whole packet – you choose)
  • 2 cups shredded Colby Jack cheese or cheddar cheese
Casserole dish of kitchen sink potatoes.


Preheat oven to 350 degrees. Spray a 9 by 13 baking dish with no-stick cooking spray. Cook sausage and drain. Microwave the frozen potatoes for about 3 minutes to knock off some of the ice (the potatoes cook better if almost thawed). Combine potatoes, sausage, and remaining ingredients in a large bowl. Season with salt and pepper as desired. Pour into the baking dish. Bake until hot and bubbly all the way through — about 45 minutes.

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