In years past, buying refrigerated shredded potatoes would have been an unacceptable luxury for this cash-strapped housewife. I don't even think they were available back in the day. Heck, refrigerators were still in the “gosh, what a luxury” category. Frozen french fries were unheard of and who would consider buying individual baking potatoes? My, how times have changed. You might already have a favorite hashbrown recipe, but if you don't, here is mine.

HASHBROWN – SAUSAGE BAKE
20 ounce pkg refrigerated shredded hashbrown potatoes
1/3 cup margarine
1 teaspoon beef bouillon granules
1 pound bulk pork sausage roll (or 1/2 pound)
1/3 cup chopped onion
1 cup (8 ounces) cottage cheese
3 eggs, lightly beaten
4 slices Velveeta cheese, chopped
3 tablespoons grated Parmesan cheese

In large bowl combine hashbrowns, butter and bouillon granules. Press onto bottom and up sides of greased 10 inch glass pie plate. Bake at 350 F. for 25 to 30 minutes or until edges are lightly browned. Meanwhile, in large skillet, cook sausage and onions over medium heat until no longer pink, breaking it up as you go. Drain. In large bowl, combine sausage mixture, cottage cheese, eggs and Velveeta cheese. Pour onto potato crust. Sprinkle with Parmesan cheese. Bake at 350 F. for 40 to 45 minutes or until set. Let stand 5 minutes before cutting. Makes 6 servings. This dish freezes well.