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Close-up of crispy, golden-brown layers of Cheesy Potato Hash with Sausage Skillet, topped with melted cheese and chives.

Cheesy Potato Hash with Sausage Skillet

I remember the first time my family gathered around a bustling kitchen to enjoy a hearty breakfast together. I was experimenting with a recipe that combined golden, crispy potatoes, savory sausage, and melty cheese. As the delicious smells filled the air, my kids peeked over the counter, their eyes lighting up with excitement. That morning, laughter filled the room while we savored the flavors of my Cheesy Potato Hash with Sausage Skillet. It became a family favorite, and now, I love sharing this recipe with fellow families who need simple, gluten-free meals that everyone will enjoy. It’s amazing how food can bring us together and create lasting memories.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 hash browns
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Hash Browns
  • 1 lb potato about two large, starchy type recommended (Russet, Dutch Creams, King Edwards)
  • 2.5 tbsp oil
  • 8 oz sausage remove from casings
  • 3/4 cup grated cheddar cheese or other melting cheese, not mozzarella
  • 1/2 cup sliced scallions/shallots green and white part
  • 1 egg
  • 1/4 cup flour
  • Pepper

Equipment

  • box grater
  • Colander
  • Tea towel
  • Skillet
  • Oven
  • Wire rack

Method
 

  1. Peel and shred the potato using a standard box grater.
  2. Place the potato in a colander and run under cold water for 10 seconds, or until the water runs clear.
  3. 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.
  4. Heat 1/2 tbsp of oil in a skillet over high heat. Cook the sausage, breaking it up as you go (like cooking ground meat).
  5. Add sausage to potatoes. Add remaining ingredients and mix to combine.
  6. Wipe the skillet clean with a paper towel, discarding excess fat. Heat 1 tbsp oil in a skillet over medium high heat.
  7. Place 1/4 cup of mixture in the skillet, and use the base of the cup measure to pat it down to about 8mm / 1/3" thickness. Repeat for however many you can fit in the skillet.
  8. Cook until deep golden brown (about 3 minutes), then flip and cook the other side until golden brown and crispy.
  9. Remove onto a rack and place in a low oven to keep warm while you cook the remaining hash browns.
  10. Serve hot, garnished with extra scallions/shallots if desired.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gFiber: 3gSugar: 2g

Notes

For best results, use starchy potatoes like Russet. If you make these ahead, cook them 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 390F/200C for 8 to 12 minutes until deep golden brown.

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