Preheat your oven to 425°F (220°C) and butter a 9-inch deep pie dish.

Grate the russet potatoes, squeeze out excess moisture, and mix with one beaten egg, sea salt, and black pepper.

Press the potato mixture into the bottom and sides of the pie dish, then bake for about 30 minutes until golden.

Cook the sausage in a skillet until browned; add diced onions until golden.

Whisk together remaining eggs and half and half; stir in garlic powder, salt, pepper, and TABASCO® Sauce.

Fold in the sausage mixture, cheese, and herbs, then pour into the baked crust and top with asparagus.

Bake for 55 to 60 minutes until center is set and top is golden.

Let cool for about 10 minutes before slicing and serving.