1/2 pound bulk Italian Sausage
3/4 cup chopped onion
2 cloves garlic, finely chopped
1 tbsp butter
1 cup chopped green pepper
1 and 1/2 cups shredded russet potatoes
1 tbsp butter
1 can diced green chiles
3 cups cubed French Bread
4 eggs, beaten
2 cups milk
1/4 tsp salt
Freshly ground pepper
1 and 1/2 cups shredded sharp cheddar cheese
Heat oven to 350 degrees (if baking same day). Butter a 2 or 2 and 1/2 quart casserole dish. Brown sausage; drain well and set aside in a large bowl. In large skillet, saute' garlic and onion in 1 tablespoon butter until onion is tender, add sausage. Saute' pepper and potato in tablespoon butter until both are tender, about 10 minutes. Add to sausage mixture. Stir olives and chiles into mixture. Place cubed bread in bottom of buttered casserole. Spread sausage mixture evenly on top. In medium bowl, whisk together eggs, milk, salt, pepper and oregano. Pour over mixture in casserole dish. (Can be prepared ahead to this point and refrigerate overnight). Before baking sprinkle top with shredded cheese. Bake for 30 minutes or until set in center. Let stand 10 minutes before serving.