Crispy Cheesy Sausage Hash Browns

1. You need to use starchy potatoes for hash browns as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still work great.

I use Sebago which are the brushed potatoes you can get from any supermarket in Australia (ie. the ones with dirt on them). If you are based in the US, a great all rounder to use is Russet which I understand is one of the most widely used potatoes in the US.

You can use frozen shredded potato if you wish (not available in Australia, as far as I know!)

2. To make ahead, cook them until they are pale golden, not as golden as in the photo. Let them cool then place in an airtight container in the fridge or freezer. To reheat, panfrying them will yield the crispiest hash browns (defrost the frozen ones). However, they are still pretty crispy reheated in the oven! Bake at 200C/390F for 8 minutes (if defrosted) to 12 minutes (if frozen), or until deep golden brown and crispy.

3.Nutrition per hash brown. Not as bad as I thought! Unless you can't stop at 4, 5, 6, 8.