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Spray a 9 x 13-inch baking pan with vegetable coating spray. Preheat oven to 350 degrees. Place thawed hashbrowns in pan (dry excess moisture with paper towels if necessary) and stir in salad oil, coating hashbrowns as much as possible; bake 45 minutes. Remove potatoes from oven and pour Stokes green chile sauce and ranch dressing over the top, mixing slightly. Sprinkle crumbled breakfast sausage on top. In a separate bowl, blend eggs, milk, onions, Mrs. Dash seasoning to taste, and dried parsley together thoroughly. Gently pour over potato mixture. Top with grated cheddar cheese; bake 45 minutes more. Let stand 5 minutes before serving.
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