Servings: 4 -6 1/2 lb ground Italian sausage 1 medium yellow onion, minced (about 3/4 cup) 4 large eggs 2 Tbsp fresh minced parsley, or chives 1 cup grated colby jack cheese, divided 1/4 cup whipping cream 1/4 tsp salt 2 medium potatoes, about 12 oz 1/2 Tbsp butter to dot the top, plus more to butter dish What you will need: An oven proof baking dish such as a deep pie dish or cash iron skillet, should hold 3-4 cups.
Saute 1/2 lb ground Italian sausage. No need to add oil; the sausage has enough of it's own. When it's nearly cooked through, add minced onion and continue cooking, stirring occasionally until sausage is lightly browned and onions are soft. Remove from heat to cool slightly.
In a large mixing bowl, whisk together until blended: 4 large eggs with 1/4 cup whipping cream, 1/2 cup cheese, 1/4 tsp salt and 2 Tbsp chopped fresh parsley. Blend in the sautéed sausage and onions.
Peel potatoes and grate them on the large holes of a grater. Squeeze out any excess water from potatoes and stir them into the egg mixture, mixing well to combine.
Generously butter your baking dish and pour your mixture into the prepared pan.
Sprinkle the top with 1/2 cup cheese and dot with 1/2 Tbsp of butter pieces. Bake uncovered in the center of the oven at 375˚F for 30-35 min or until the top is golden browned.