Hashbrowns are arguably my favorite of all the breakfast foods with the exception of maybe pancakes (more on that in a future post), so when I’m feeling not entirely lazy on weekend mornings, they’re one of my favorite things to make.
Typically speaking, I make one large pan full that I cut into wedges, but recently I decided to try and up my hashbrown game by stuffing them full of all kinds of other goodies. You could basically use whatever you want to fill it with. Mostly just precook all of your ingredients first and then use the steps below to finish the recipe. For example, I used sausage for this run through, but you could just as easily use bacon or any other meat. You could also omit the meats and not use any. Or maybe some nice vegan meats. Either way, I don’t care. That part’s on you.
- 6 small-medium Yukon gold potatoes, grated
- 1 large yellow onion, half grated half diced
- 2 sausages of your choice, sliced
- 1/2 green pepper diced
- 1 cup of button mushrooms, sliced
- 3 slices of cheese (Cheddar, American, Munster)
- 3 tablespoons of vegetable oil
- 2 tablespoons of butter
- In a mixing bowl, combine the grated potatoes and onions and toss to combine. Pour out onto a paper towel and dry the mixture. Set aside until needed.
- In a large non-stick skillet over medium high heat, add in one tablespoon of vegetable oil and saute sausages until they start to take color. Add in the onions, peppers, and mushrooms and saute until they start to soften and the onions become translucent and the mushrooms start to brown. Pour out into a bowl and reserve until needed.
- Place the skillet back on the stove over medium high heat and add in 1 tablespoon of vegetable oil and 1 tablespoon of butter. Once the butter has melted and become frothy, add in half of the potato mixture and gently press down to cover the bottom of the pan. Place the sausage and vegetable mixture on top of the potatoes and then place the cheese slices on top of that. Cover with the remaining potato mixture and gently press again.
- Cook for approximately 10-15 minutes or until you can see the potatoes on the edges starting to brown. Using a spatula, try to see if the full potato cake will freely move in the pan. Once it does, place a plate over the skillet and flip the large hashbrown. If the pan looks too dry, add in the last tablespoon of vegetable oil and butter. Once the butter has melted, slide the hashbrown back into the pan, uncooked side down. Cook for another 5-10 minutes and then place into a preheated 425 degree oven for another 15-20 minutes.
- Flip the hashbrown out onto a large cutting board and allow to rest for at least 10 minutes. Both sides should be golden brown and the cheese in the center should be melted.
- Slice and serve.