5 from 26 votes
Crispy Cheesy Sausage Hash Browns
Crispy Cheesy Sausage Hash Browns are made by combining shredded starchy potatoes with cooked sausage, cheddar cheese, scallions, egg, and flour to form patties. The patties are pan-fried until deeply golden and crispy on both sides, resulting in a crunchy outside with a fluffy interior. These hash browns are a hearty, savory dish combining crisp texture and cheesy, meaty flavor.
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Servings:
13
- 15
Calories:
129 kcal
Course:
Breakfast, Snacks, 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 13 - 15
Amount Per Serving
Calories 129
% 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.