Ingredients
Scale
- 2 large russet potatoes, peeled and grated
- 1/2 lb (225g) sausage (breakfast sausage or your choice of sausage)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 egg, lightly beaten
- 1/4 cup all-purpose flour
- Vegetable oil for frying (or your preferred oil)
Instructions
- Prepare the Potatoes: Grate the russet potatoes using a box grater or a food processor. After grating, place the potatoes in a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. This is key to achieving crispy bites.
- Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked, breaking it up into small pieces as it cooks. Once done, remove from heat and set aside to cool slightly.
- Mix the Ingredients: In a large mixing bowl, combine the grated potatoes, cooked sausage, shredded cheddar cheese, chopped green onions (if using), garlic powder, onion powder, black pepper, and salt. Add the beaten egg and flour, and stir until everything is well incorporated.
- Form the Bites: Using your hands, scoop a small amount of the mixture and form it into bite-sized patties or balls. Aim for a size that’s easy to handle, about 1-2 inches in diameter.
- Heat the Oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (you can test by dropping a small piece of the mixture in – it should sizzle), carefully add the formed bites into the skillet. Do not overcrowd the pan.
- Fry the Bites: Fry the bites in batches, turning them occasionally, until they are golden brown and crispy on all sides, about 4-5 minutes per batch.
- Drain and Serve: Once cooked, transfer the crispy hashbrown sausage bites to a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce.