Crispy Cheesy Sausage Hash Browns Recipe

How do you make a hash brown even higher? Load it up with cheese and sausage! These Sausage Hash Browns are crispy, tacky and completely irresistible – everybody can be preventing over them!

Crispy Tacky Sausage Hash Browns

You’ve been actually good all week, proper? Loads of salads, conserving it clear, minimal meat, been to the gymnasium, slicing down on carbs and solely had the odd very small candy treats.

OK, possibly you haven’t. However it doesn’t matter!! The weekend is right here, you deserve a deal with and it’s time to cease counting energy! 🙂

In addition to, you realize what I simply realised? 4 of the 5 important meals teams are current:

1. Dairy – cheese
2. Grains – flour
3. Lean proteins – egg
4. Greens – potato AND greens (within the type of scallions / shallots)

Did I simply persuade myself that is wholesome? Wow. Giving myself a pat on the again for creating such a properly rounded breakfast for you! 😉

These are made slightly in another way to the same old hash browns. Basic hash browns are made very merely with shredded potato, butter, salt and pepper, then pan fried in (loads of) oil till stunning and crispy. One of many best innovations this world has ever seen (together with cheese, ice cream, espresso and wine).

With the addition of sausage and cheese, the shredded potato doesn’t maintain collectively as properly so I add an egg and a wee little bit of flour to bind the combination collectively. It nonetheless comes out superbly crispy and also you gained’t even discover the batter as there’s solely slightly little bit of it!

Please get the perfect sausages you possibly can afford! It actually makes a distinction. The actually good worth sausages you will get on the grocery store which might be a really pale pink are made with plenty of fillers so the precise meat within the sausage is way lower than you’d think about. I’m not a sausage snob! I’ve by no means been capable of stroll previous a sausage sizzler fundraiser with out getting one (exterior Bunnings on weekends – sound acquainted to fellow Aussies studying this? 😉 ). I imply – it’s for CHARITY. In fact I’ve to get one!

However for making one thing like this, the sausage must be an honest high quality sausage as a result of it’s the flavour base. Sausages are like wine – you get what you pay for!

Hope you have got an exquisite weekend! Are you cooking up a storm this weekend? I certain am! Kitchen chaos – right here I come!

Crispy Cheesy Sausage Hash Browns Recipe

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Serves: 13 Prep Time: 10 minutes Cooking Time: 18 minutes 18 minutes

Nutrition facts: 129 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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
• Pepper

Instructions

1. Peel and shred the potato using a standard box grater.
2. Place the potato in a colander and run under cold water for 10 seconds, or until the water runs clear.
3. 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.
4. 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).
5. Add sausage to potatoes. Add remaining ingredients and mix to combine.
6. Wipe the skillet clean with a paper towel, discarding excess fat. Heat 1 tbsp oil in a skillet over medium high heat.
7. 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.
8. Cook until deep golden brown (about 3 minutes), then flip and cook the other side until golden brown and crispy.
9. Remove onto a rack and place in a low oven to keep warm while you cook the remaining hash browns.
10. Serve hot, garnished with extra scallions/shallots if desired.

Notes

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.