1-First, preheat your oven to 425 degrees Fahrenheit and generously butter a 9-inch pie dish. To build the crust, peel and grate the potatoes, then squeeze out excess moisture using your hands and paper towels before mixing with 1 egg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Press this mixture evenly over the bottom and up the sides of the pie dish, then bake uncovered for 30 minutes. After that, remove it from the oven and lower the temperature to 350 degrees Fahrenheit.

2-Next, in a skillet over medium-high heat, cook the breakfast sausage after removing the casings, breaking it up until it’s cooked through, about 5 minutes. Add the diced onion and sauté for another 5 minutes until golden and the sausage is browning, then remove from heat and let it cool. In a large bowl, whisk together the remaining 5 eggs, half and half, 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and hot sauce. Stir in the cheese, parsley, dill, and the cooled sausage mixture, then pour this over the baked potato crust.

3-Finally, arrange the asparagus pieces on top and bake uncovered at 350 degrees Fahrenheit for 55 to 60 minutes, or until the center is set and no longer wobbly. For adaptations like vegan options, use plant-based sausage and a chickpea flour batter. If you’re curious about similar dishes, check out our guide on crispy hash browns for more potato crust ideas. The total prep time is about 15 minutes, with baking taking around 1 hour 45 minutes, serving 8 people nicely.