Crispy Cheesy Sausage Hash Browns
User Reviews
5
Crispy Cheesy Sausage Hash Browns
Description
This recipe uses starchy potatoes like Russet or suitable regional varieties to achieve hash browns with a crispy outside and fluffy texture inside. The potatoes are peeled, shredded, and rinsed before squeezing out excess water to improve crisping. Cooked sausage is mixed into the potato along with cheddar cheese, scallions, egg, flour, and black pepper to bind the mixture and add flavor.
Portions of the mixture are shaped into patties roughly one third of an inch thick and pan-fried in oil until the exterior is a deep golden brown and crisp. The cooking technique yields hash browns that are crispy on the outside, tender on the inside, and packed with savory sausage and melted cheese.
For convenience, the hash browns can be made ahead and refrigerate or freeze partially cooked to be finished later. Reheating works best by pan-frying to restore crispness, though baking in the oven also yields good results. These hash browns pair well with eggs or as a savory side for breakfast or brunch.
Ingredients
- 1 lb / 500g potato , about two large (Note 1)
- 2 1/2 tbsp neutral cooking oil generic cooking oil
- 8 oz / 250g sausage , remove from casings (the best quality you can afford)
- 3/4 cup cheddar cheese or any other melting cheese, but not mozzarella, grated
- 1/2 cup scallions green and white part, or shallots; sliced
- 1 egg
- 1/4 cup flour
- black pepper
Instructions
- Peel and shred the potato using a standard box grater.
- Place the potato in a colander and run under cold water for 10 seconds, or until the water runs clear.
- Shake off excess water, then transfer the potato to a clean tea towel. Bundle it up and squeeze hard to remove excess water, then transfer to a bowl.
- Heat 1/2 tbsp of oil in a skillet over high heat. Cook the sausage, breaking it up as you go (like cooking ground meat/mince).
- Add sausage to potatoes. Add remaining ingredients and mix to combine.
- Wipe the skillet clean with a paper towel, discarding excess fat. Heat 1 tbsp oil in a skillet over medium high heat.
- Place 1/4 cup of mixture in the skillet, and use the base of the cup measure to pat it down to about 8mm / 1/3" thickness. Repeat for however many you can fit in the skillet.
- Cook until deep golden brown (about 3 minutes), then flip and cook the other side until golden brown and crispy.
- Remove onto a rack and place in a low oven to keep warm while you cook the remaining hash browns.
- Serve hot, garnished with extra scallions/shallots if desired.
Notes
- Use starchy potatoes such as Russet or regional equivalents for the best fluffy yet crispy texture.
- Shred and rinse potatoes, then squeeze to remove excess water to improve browning and crispness.
- Frozen shredded potatoes can be used if available; otherwise fresh potatoes work well.
- Partially cook and cool hash browns before refrigerating or freezing for make-ahead convenience.
- Reheat frozen hash browns best by pan-frying to restore crispiness; oven reheating also works but yields less crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13- 15
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 62g | |
| Calories | 129cal | 6% |
| Carbohydrates | 7.3g | 2% |
| Protein | 5.6g | 11% |
| Fat | 8.6g | 13% |
| Saturated Fat | 2.9g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 230mg | 10% |
| Potassium | 197mg | 4% |
| Fiber | 0.8g | 3% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 9.1mg | 10% |
| Calcium | 50mg | 5% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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