Crispy Cheesy Sausage Hash Browns

Method10 steps · about 28 min

1. 1

   Step 1: Peel and shred all the starchy potatoes (500 g) using a standard box grater.

   Uses 500 g starchy potatoes, about 2 large

2. 2

   Step 2: Put the shredded potatoes in a colander and rinse under cold running water for about 10 seconds, until the water runs clear.

   Uses All the shredded potatoes · Cold water, enough to rinse the shredded potatoes

3. 3

   Step 3: Shake off excess water, then transfer the potatoes to a clean tea towel. Bundle it up and squeeze firmly to remove as much water as possible. Put the squeezed potatoes in a mixing bowl.

   Uses All the rinsed potatoes; discard the rinse water

4. 4

   Step 4: Heat ½ tbsp of the oil in a skillet over high heat. Add all the sausage meat (250 g) with its casings removed and cook, breaking it into small pieces, until thoroughly cooked through. Use the safe cooking temperature appropriate to the sausage meat on its package.

   Uses ½ tbsp of the oil · 250 g raw sausage meat, casings removed

5. 5

   Step 5: Add all the cooked sausage to the squeezed potatoes. Add the grated cheese, measured sliced scallions (½ cup), egg (1), flour (¼ cup) and pepper. Mix thoroughly to make the hash-brown mixture; keep the remaining frying oil separate.

   Uses All the squeezed shredded potatoes · All the cooked sausage lifted from the skillet · ¾ cup grated cheddar cheese · ½ cup sliced scallions, white and green parts · 1 egg · ¼ cup plain flour · Black pepper, to taste

6. 6

   Step 6: Wipe the skillet clean with a paper towel, discarding excess sausage fat. Heat 1 tbsp of the remaining oil over medium-high heat; reserve the last 1 tbsp for the later batches.

   Uses 1 tbsp oil for the first frying batch

7. 7

   Step 7: Add ¼-cup portions of hash-brown mixture to the skillet, leaving room between them. Flatten each with the base of the cup measure to about 8 mm (⅓ inch) thick. Keep the remaining mixture for later batches.

   Uses ¼-cup portions of the mixture · All the oil heated in the skillet for the first batch

8. 8

   Step 8: Cook for about 3 minutes until the undersides are deep golden, then flip. Cook the second side until golden and crisp and the potato is tender and the egg-bound centre is fully set. Watch the browning and adjust the heat as needed.

   Brown first side · 3 minUses The shaped first-batch hash browns

9. 9

   Step 9: Transfer the cooked hash browns to a rack in a low oven to keep warm. Fry the remaining mixture in ¼-cup portions, flattening and cooking both sides as before, using the reserved 1 tbsp oil as needed between batches. Add the cooked batches to the rack. Expect about 13–15 hash browns.

   Uses All cooked first-batch hash browns lifted from the skillet · The remaining mixture after the first batch · The last 1 tbsp oil for later batches

10. 10

    Step 10: Serve the hash browns hot, scattering over extra sliced scallions if desired.

    Uses All the finished hash browns · Extra sliced scallions, optional garnish