Grammy's Kitchen · Hash Browns · Crispy Cheesy Sausage Hash Browns
One of 34 hash browns recipes we measured
13 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| egg | 8% | 0% |
| salt | 0% | 1% |
| aromatics | 8% | 0% |
| fat | 6% | 7% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 1 lb / 500g potato (, about two large (Note 1)) |
| 34 g | 2 1/2 tbsp oil |
| 250 g | 8 oz / 250g sausage (, remove from casings (the best quality you can afford)) |
| 85 g | 3/4 cup grated cheddar cheese ((or any other melting cheese, but not mozzarella)) |
| 50 g | 1/2 cup sliced scallions/shallots ((green and white part)) |
| 50 g | 1 egg |
| 30 g | 1/4 cup flour |
| Pepper |
Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Yum yum and yum!!!! I subbed a mix of red/green chopped peppers for the onions and used mozzarella because I like my cheese very mild :-) and these were soooo good. Paired with your magic broccoli for a super tasty light dinner!! Thanks for another awesome rec” — a cook, 5.0★
“Gosh you can make hash browns look so fancy! I agree every point in the post, especially getting high quality sausage! It does make a huge difference. Sausage, eggs, veggies and some carb, my favorite combo for breakfast! This will be on our weekend menu now :” — a cook, 5.0★