On Sunday Sausage Hashbrowns

If you read through Frankie’s and my Whole30 experience a couple years ago, you probably remember seeing the hashbrowns a few times on the weekends. This really is a great, guilty-free go-to weekend brunch meal that satisfies every craving you could have! By mixing in your own seasoning, you’re already cutting out added sugars, which is key, and all the extra veggies make this quite a well-balanced breakfast, which is not my most favorite meal of the day. All in all, this is super easy to make, and all you need to remember is patience with the potatoes – LET THEM DO THEIR JOB AND CRISP UP! Also, if you don’t have a flat top to make the hash browns, I do highly recommend you fry them up in 2 pans if making for more than 2 people so you don’t overcrowd the pan. Or…you know, get a flattop…because that’s an easy way to crisp up dem potatoes real good!

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Sausage Hashbrowns

Ingredients – Serves 2

Homemade Italian Sausage

  • 1 lb ground pork
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 and 1/4 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 3/4 teaspoon paprika
  • 3/4 teaspoon crushed red pepper
  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter

Hashbrowns

  • 4 Idaho Potatoes, peeled
  • 1/2 onion, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 2 tablespoons butter (clarified butter or ghee works best because it won’t smoke as easily)

Instructions

  1. In a bowl, mix all of the sausage ingredients together. In a large frying pan, brown the meat, drain, and set aside.
  2. While meat is browning, peel and grate the potatoes into a bowl of cold water (use your largest hole side). Swish the potatoes around to get some of the starch off, drain, then repeat the process of covering in cold water, swishing, and draining till the water is not cloudy. Drain the potatoes and pat/squeeze as much moisture out of them as you can.
  3. In the same pan you used to cook the sausage (because why make more work for yourself), melt the butter over medium low heat. Add in the potatoes and smooth them out to form as thin a layer as you can, then let it sit for about 5 minutes or until you see a golden crust forming. (IF YOU ARE MAKING THIS FOR 4 PEOPLE FRY UP THE POTATOES IN 2 PANS SO YOU DON’T OVERCROWD THE TATOES.)
  4. Stir up the potatoes and continue cooking for another 5 minutes (we want as much of it golden brown as possible).
  5. Add in the sausage, peppers, and onion, continue cooking for another 5 minutes, stirring occasionally so nothing burns.
  6. Serve up with a couple dashes of Cholula or your favorite hot sauce.

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