Crispy Cheesy Sausage Hash Browns
Loaded hash browns! These are made with sausage and cheese mixed throughout the shredded potato, then panfried until golden. Great for make ahead and as finger food for parties! !
PS This is also sensational made with chorizo. Ugh. It's so good that it's painful!
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 13 - 15
- 1 lb / 500g potato , about two large (Note 1)
- 2 1/2 tbsp oil
- 8 oz / 250g sausage , remove from casings (the best quality you can afford)
- 3/4 cup grated cheddar cheese (or any other melting cheese, but not mozzarella)
- 1/2 cup sliced scallions/shallots (green and white part)
- 1 egg
- 1/4 cup flour
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.
1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still work great.
I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.
You can use frozen shredded potato if you wish (not available in Australia, as far as I know!)
2. To make ahead, cook them until they are pale golden, not as golden as in the photo. Let them cool then place in an airtight container in the fridge or freezer. To reheat, panfrying them will yield the crispiest hash browns (defrost the frozen ones). However, they are still pretty crispy reheated in the oven! Bake at 200C/390F for 8 minutes (if defrosted) to 12 minutes (if frozen), or until deep golden brown and crispy.
3. Nutrition per hash brown. Not as bad as I thought! Unless you can't stop at 4, 5, 6, 8.
Serving: 62g | Calories: 129kcal | Carbohydrates: 7.3g | Protein: 5.6g | Fat: 8.6g | Saturated Fat: 2.9g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 230mg | Potassium: 197mg | Fiber: 0.8g | Vitamin A: 100IU | Vitamin C: 9.1mg | Calcium: 50mg | Iron: 0.7mg