2 pounds russet potatoes, peeled and cubed
2 tablespoons butter
1/2 teaspoon paprika
2 green onions, chopped
1 1/2 cups milk
2 eggs
1/2 teaspoon paprika
2 teaspoons garlic powder
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried jalapeno pepper
1 teaspoon dried basil
2 tablespoons butter
2 tablespoons olive oil
1 (6 ounce) can evaporated milk
1 (6 ounce) can tomato juice
2 tablespoons brown sugar
1 (3 ounce) can cream cheese, softened
1 (8 ounce) package cream cheese, room temperature
1 pound cooked ham, chopped
2 (8 ounce) cans cream cheese
1 (10 ounce) package HEB Sweet Italian Sausage, sliced
In a large bowl, combine potatoes, butter, paprika, green onions, milk, eggs, paprika, garlic powder, basil, parsley, salt, oregano, thyme, and jalapeno pepper. Mix well.
Place 2 of the sausage slices into the pan, evenly spaced. Brush the bottom of the pan with margarine or butter, and place over the potato mixture.
Bake in preheated oven for 30 minutes. Pour tomato juice over the meat, sprinkle with brown sugar. Reduce heat to 350 degrees F (175 degrees C).
Remove pan from oven and brush meat with cream cheese. Brush cream cheese with egg mixture and drizzle over the meat.
Bake uncovered for 40 minutes, uncovered for 15 minutes, and uncovered for 10 minutes, but uncovered for 5 minutes before serving.