Crispy Cheese and Sausage Hash Pancakes

Want to make ordinary hash pancakes extraordinary? Then try these crispy cheese and sausage hash pancakes! They combine the savory flavor of sausage with the rich aroma of cheese, crispy on the outside and tender on the inside, making them irresistible. A perfect choice for weekend breakfasts or parties!

Ingredients:

Potatoes: 1 lb (about 500g), peeled

Cooking oil: 2 1/2 tbsp, used in batches

Sausage: 8 oz (about 250g), casing removed

Cheddar cheese: 3/4 cup, grated (other melt-in-your-mouth cheeses can be used, but mozzarella is not recommended)

Green onions/Scallions: 1/2 cup, sliced (including green and white parts)

Flour: 1/4 cup

Instructions:

Prepare the potatoes:

Use a standard grater to grate the potatoes into thin shreds.

Place the shredded potatoes in a colander and rinse with cold water for 10 seconds, or until the water runs clear.

Shake off excess water, then transfer the shredded potatoes to a clean tea towel, wrap tightly, and squeeze to remove as much moisture as possible.

Cook the sausage: Heat 1/2 tablespoon of oil in a skillet, add the sausage meat, and cook and mash with a spatula until fully cooked and golden brown.

Add the sausage meat to the shredded potatoes, then add the remaining ingredients: grated cheese, scallions, and flour. Mix well.

Fry the hash browns: Clean the skillet and heat 1 tablespoon of oil over medium-high heat.

Take 1/4 cup of the mixture and pour it into the skillet, pressing gently with the bottom of the cup to a thickness of about 8 mm (1/3 inch). Depending on the size of your skillet, you can fry several hash browns at a time.

Fry until the bottom is deep golden brown (about 3 minutes), then flip and continue frying until the other side is golden brown and crispy.

Place the fried hash browns on a wire rack in a low-temperature oven to keep warm while frying the remaining hash browns.

Serving: Serve the crispy cheese and sausage hash browns while hot, garnished with extra scallions to taste.

Tips:

When making hash browns, choose potatoes with a high starch content (such as Russet, Hollandaise, King Edwards, or Red Lady potatoes). These will become fluffy and airy inside, and golden and crispy on the outside after cooking. In Australia, Sebago potatoes are a good choice.

Make sure to remove excess moisture from the potato shreds; this is key to making crispy hash browns.

Use high-quality sausage, as it is the main source of flavor in this dish.

You can pan-fry the hash browns until lightly golden brown, then cool and store in an airtight container in the refrigerator or freezer. When needed, pan-fry again until golden brown and crispy, or reheat in the oven.

These crispy cheese and sausage hash browns are not only delicious but also fun to make, perfect for sharing with family and friends!