1. Preheat oven to 375˚F.
2. Line baking sheet with foil and lightly grease with cooking spray. Place hash brown patties in single layer and bake until golden brown and crispy, about 10 to 15 minutes.
3. Heat medium saucepan over medium-high with butter. Once melted add onions and garlic and sauté until translucent, about 5 minutes. Sprinkle flour over top, stir and cook for about 1 minute. Stir in chicken stock and milk and cook over low heat until mixture bubbles and thickens. Season with salt, pepper and thyme. Once thick, stir in frozen vegetables and diced sausage.
4. Divide filing evenly among 4 individual ramekins and top each with crispy hash brown. Bake until filling is warmed through, about 10 minutes. Remove from oven and allow to cool slightly before serving.
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Directions
1. Preheat oven to 375˚F.
2. Line baking sheet with foil and lightly grease with cooking spray. Place hash brown patties in single layer and bake until golden brown and crispy, about 10 to 15 minutes.
3. Heat medium saucepan over medium-high with butter. Once melted add onions and garlic and sauté until translucent, about 5 minutes. Sprinkle flour over top, stir and cook for about 1 minute. Stir in chicken stock and milk and cook over low heat until mixture bubbles and thickens. Season with salt, pepper and thyme. Once thick, stir in frozen vegetables and diced sausage.
4. Divide filing evenly among 4 individual ramekins and top each with crispy hash brown. Bake until filling is warmed through, about 10 minutes. Remove from oven and allow to cool slightly before serving.