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 bowl with 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 this process for as many hash browns as 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 them in a low oven to keep warm while you cook the remaining mixture.
- Serve hot, garnished with extra scallions/shallots if you wish.
Nutrition
Notes
For the best texture, use starchy potatoes. If you are making this ahead, cook the hash browns until they are pale golden, not fully browned. Cool them, then store them in an airtight container in the fridge or freezer. Reheat by pan-frying for crispiness, or bake at 390F/200C for 8 minutes if defrosted, or 12 minutes if frozen, until deep golden brown.