Ingredients
Equipment
Method
- 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.
- Add the cooked sausage to the potatoes. Add the remaining ingredients (cheese, scallions, egg, flour, pepper) and mix to combine.
- Wipe the skillet clean with a paper towel, discarding excess fat. Heat 1 tbsp oil in the skillet over medium high heat.
- Place 1/4 cup of the mixture in the skillet, and use the base of the cup measure to pat it down to about 8mm / 1/3 inch thickness. Repeat for as many as 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 the cooked hash browns onto a rack and place in a low oven to keep warm while you cook the remaining mixture.
- Serve hot, garnish with extra scallions/shallots if you wish.
Nutrition
Notes
Use starchy potatoes like Russet or King Edwards for the best texture, as they break down to become fluffy inside and crunchy outside. You can use frozen shredded potato if available.
For making ahead, cook the hash browns until they are pale golden. Cool them, then store them in an airtight container in the fridge or freezer. Reheat by pan-frying for crispiness, or bake at 200C/390F for 8 to 12 minutes until deep golden brown.