Best 13 Sausage Stuffed Hash Browns 5fix Recipes

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Calling all breakfast lovers: prepare to tantalize your taste buds with the irresistible Sausage Stuffed Hash Browns! This delectable dish combines the crispy crunch of hash browns with the savory goodness of sausage, cheese, and a medley of seasonings. Perfect for a hearty breakfast, brunch, or even dinner, these stuffed hash browns are packed with flavor and sure to become a family favorite.

Here are our top 13 tried and tested recipes!

STUFFED HASH BROWNS



Stuffed Hash Browns image

Ever since we met, my husband has made me hash browns with bacon, pepper jack and sour cream. We share it when we have guests, too. -Annie Ciszak Pazar, Anchorage, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 package (20 ounces) refrigerated shredded hash brown potatoes
1/4 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons olive oil, divided
1/2 cup pepper jack cheese
1/2 cup crumbled cooked bacon
1/2 cup sour cream
2 green onions, thinly sliced

Steps:

  • In a large bowl, toss potatoes with onion, salt and pepper. In a small cast-iron or other heavy skillet, heat 2 teaspoons oil over medium heat. Add 1 cup potato mixture, pressing down to flatten with spatula. Cook, without stirring, until bottom is golden brown, 4-5 minutes. Drizzle with 1 teaspoon oil; flip. Cook until bottom is golden brown, 4-5 minutes, sprinkling with 2 tablespoons cheese and 2 tablespoons bacon during the last minute of cooking. , Fold hash browns in half; slide onto plate and keep warm. Repeat with remaining ingredients. Top with sour cream and green onions.

Nutrition Facts : Calories 410 calories, Fat 27g fat (9g saturated fat), Cholesterol 26mg cholesterol, Sodium 791mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

STUFFED HASH BROWN POCKETS RECIPE BY TASTY



Stuffed Hash Brown Pockets Recipe by Tasty image

Here's what you need: russet potato, salt, all-purpose flour, shredded parmesan cheese, onion powder, garlic powder, black pepper, medium white onion, yellow bell pepper, red bell pepper, green bell pepper, garlic, ground sausage, paprika, cayenne pepper, black pepper, dried thyme, salt, olive oil, fresh spinach, large eggs, bacon, pepper, salt, shredded cheddar cheese, oil

Provided by Pierce Abernathy

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 26

4 lb russet potato, washed and peeled
1 tablespoon salt, plue 1 teaspoon, divided
½ cup all-purpose flour
1 cup shredded parmesan cheese
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon black pepper
1 medium white onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 lb ground sausage
2 teaspoons paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon salt
1 tablespoon olive oil
5 oz fresh spinach
6 large eggs
8 strips bacon, cooked, chopped
½ teaspoon pepper
1 teaspoon salt
4 tablespoons shredded cheddar cheese
3 qt oil, for frying

Steps:

  • Add the potatoes to a large pot. Cover the potatoes with cold water and season with 1 tablespoon of salt. Bring to a boil over high heat and cook until the potatoes are fork tender, about 20 minutes.
  • Make the sausage filling: Add the onion to a large skillet over medium heat and cook until translucent, about 3 minutes.
  • Add the peppers and cook until slightly tender, about 6 minutes.
  • Add the garlic and sausage. Cook until the sausage is browned, about 4 minutes.
  • Season with the paprika, cayenne, pepper, thyme, and salt and cook for another 5 minutes until seasoning is evenly distributed. Remove the pan from the heat.
  • Make the egg filling: Heat the olive oil in a large skillet over medium heat, then sauté the spinach until fully wilted, about 5 minutes.
  • Add the eggs and scramble until cooked, about 3 minutes.
  • Add the bacon, pepper, and salt and mix to incorporate. Remove the pan from the heat.
  • Transfer the potatoes to a colander and run under cold water to cool. Pat dry.
  • Using the large holes on a cheese grater, shred the potatoes into a large bowl.
  • Add the flour, Parmesan, onion powder, garlic powder, pepper, and salt. Mix together thoroughly.
  • Transfer half of the hash brown mixture to a greased 13" x 18" (33 cm x 45 cm) baking sheet and spread evenly with a spatula.
  • On the left side of the tray, spoon the egg filling into 4 evenly spaced piles. On the right side of the tray, spoon the sausage filling into 4 evenly spaced piles. Top each pile of egg filling with a tablespoon of shredded cheddar cheese.
  • Top the piles of filling with the remaining hash brown mixture and use a spatula to carefully press down the hash browns, sealing the filling inside. Use the tip of the spatula to delineate between each pocket of filling.
  • Freeze for at least 2 hours.
  • In a large pot, heat oil until it reaches 380˚F (195˚C).
  • Remove the hash browns from the freezer and use a sharp knife to cut and separate each pocket.
  • Fry the hash brown pockets in batches for 5-7 minutes, or until browned on both sides. Drain the pockets on a wire rack set over a baking sheet lined with paper towels.
  • Enjoy!

HEARTY SAUSAGE 'N' HASH BROWNS



Hearty Sausage 'n' Hash Browns image

Sausage adds smoky flavor and green pepper lends color to this quick-fixing and scrumptious skillet dish. It's just as perfect for a late-night supper as it is for breakfast! -Violet Beard, Marshall, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 30m

Yield 3 servings.

Number Of Ingredients 5

4 cups frozen cubed hash brown potatoes
1/4 cup chopped green pepper
1/3 cup canola oil
1/4 pound smoked sausage, halved lengthwise and cut into 1/4-inch slices
3 slices process American cheese

Steps:

  • In a large skillet, cook potatoes and pepper in oil over medium heat until potatoes are golden brown. Stir in sausage; heat through. Remove from heat; top with cheese. Cover and let stand for 5 minutes or until cheese is melted.

Nutrition Facts : Calories 477 calories, Fat 39g fat (11g saturated fat), Cholesterol 39mg cholesterol, Sodium 695mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

SHEET-PAN OMELET WITH SAUSAGE AND HASH BROWNS



Sheet-Pan Omelet with Sausage and Hash Browns image

A perfectly cooked oven omelet, crispy diner-style hash browns and sausage make for the ultimate one-sheet pan brunch with practically no clean up.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 16

2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
Cooking spray
12 large eggs
1 cup shredded cheddar cheese
1/4 cup milk
3 small scallions, thinly sliced
12 frozen fully cooked sausage patties
1/2 cup quartered cherry tomatoes
1 tablespoon chopped mixed fresh herbs

Steps:

  • Preheat the oven to 450˚ F. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
  • Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1 1/2 inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
  • Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.

STUFFED HASH BROWNS



Stuffed Hash Browns image

Provided by Food Network

Categories     main-dish

Time 9h30m

Yield 8 servings

Number Of Ingredients 19

8 pounds pork shoulder
2 tablespoons coarse salt
Black pepper/granulated garlic blend
2 tablespoons chipotle hot sauce, such as Tabasco Chipotle
1/4 cup liquid smoke
1/4 cup liquid aminos
Canola oil, for cooking
4 pounds raw shredded hash brown
Butter substitute, for drizzling
2 1/2 cups shredded Asiago cheese
16 slices Cheddar
8 eggs
Whole wheat sourdough toast, for serving
Diner Black Pepper Jalapeno Sauce, recipe follows
2 cups sour cream
1 cup diced pickled jalapenos
1 cup mayonnaise
1 1/2 tablespoons ground black pepper
1 tablespoon granulated garlic

Steps:

  • Preheat the oven to 225 degrees F.
  • Butcher pork into two equal portions.
  • Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
  • Cover in foil and roast 8 hours or up to overnight.
  • Use spatulas to pull pork and prepare for the grill.
  • Heat a cast-iron griddle to 400 to 450 degrees F.
  • Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
  • Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
  • Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
  • When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
  • Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.

HASH BROWNS AND SAUSAGE BREAKFAST BITES



Hash Browns and Sausage Breakfast Bites image

Looking for a filling breakfast that you can make once and enjoy all week long? Look no further. These breakfast bites are easy to make ahead and taste just as good when reheated.

Provided by JimmyDean

Categories     Breakfast and Brunch     Meat and Seafood     Sausage

Time 50m

Yield 6

Number Of Ingredients 11

cooking spray
3 cups frozen hash brown potatoes, thawed
½ cup Cheddar cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon canola oil
1/4 (1-pound) package Jimmy Dean Premium Pork Sausage
¼ cup diced red bell pepper
¼ cup diced white onion
1 (4 ounce) can chopped green chilies
12 large eggs

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Lightly spray a muffin tin with cooking spray.
  • In a bowl, mix thawed hash browns, cheese, salt, and pepper. Evenly distribute the mixture in the muffin cups, pressing down the bottoms and up on the sides to create "cups." Bake for 20 minutes, or until golden brown around the edges.
  • In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes, until browned, stirring frequently to break up the sausage into small pieces. Drain.
  • In a bowl, mix the cooked Jimmy Dean sausage with the bell pepper, onion, and green chili.
  • Carefully remove the muffin tin from the oven and fill halfway with the sausage and pepper mix. Top each cup with 1 raw egg.
  • Place the muffin tin back in the oven for about 10 minutes, or until the eggs have set to your liking.
  • Enjoy immediately, or store in the refrigerator. Reheat in the microwave or oven for 10 minutes at 350 degrees F (175 degrees C).

SAUSAGE HASHBROWN BREAKFAST CASSEROLE



Sausage Hashbrown Breakfast Casserole image

Hash browns, sausage, eggs, and cheese. What's not to love? It can be made ahead of time and refrigerated until ready. Great to share at work, for an overnight guest, and Christmas morning!

Provided by cathyalf

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h14m

Yield 10

Number Of Ingredients 11

cooking spray
2 pounds hot breakfast sausage
1 (2 pound) package frozen hash brown potatoes
2 cups shredded Cheddar cheese
1 (7 ounce) can green chile peppers
8 large eggs
2 cups milk
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch dish with cooking spray.
  • Cook sausage in a large skillet, stirring occasionally, until no longer pink, 6 to 8 minutes. Drain fat and transfer to a bowl.
  • Cook and stir hash browns to the same skillet until lightly browned, about 8 minutes. Place hash browns in the baking dish; top with sausage, shredded Cheddar cheese, and green chile peppers.
  • Whisk eggs, milk, salt, pepper, onion powder, and garlic powder in a bowl. Pour over hash brown mixture.
  • Bake uncovered in the preheated oven until bubbly and the top is golden brown, 35 to 40 minutes.

Nutrition Facts : Calories 480.5 calories, Carbohydrate 20.7 g, Cholesterol 228.3 mg, Fat 37.5 g, Fiber 1.6 g, Protein 26.6 g, SaturatedFat 15.5 g, Sodium 1516.1 mg, Sugar 3.4 g

SAUSAGE STUFFED HASH BROWNS #5FIX



Sausage Stuffed Hash Browns #5FIX image

5-Ingredient Fix Contest Entry. This is one of the best and easiest recipes. When I first made up this recipe, I had to make 2 runs of these crunchy little mouthful of pleasure!! The great thing about this recipe is that you can add anything you like to the potato mixture. Hot pepper, onions, and cheese is great mixed with the potatoes, then deep fried. I live in the south and everything is better deep fried!

Provided by lcmcallister

Categories     Potato

Time 20m

Yield 15 balls, 4 serving(s)

Number Of Ingredients 5

oil (for deep-frying)
15 cocktail franks, dried well with paper towels (you can also use hotdogs cut in bite size pieces)
1 (24 ounce) bag Simply Potatoes® Shredded Hash Browns
2 eggs
3 tablespoons all-purpose flour

Steps:

  • Fill a large pot with 3 inches of oil. Heat oil to 325 degrees.
  • In a large bowl, combine potatoes, eggs and flour. Stir to combine well. Put a golf ball amount of potato mixture in the palm of your hand. Take one sausage and carefully form the potato mixture around the sausage.
  • Carefully drop the potato ball in the hot grease. Don't cook no more than 4-5 at a time. Cook for 2-3 minutes or until golden brown.
  • Remove with a slotted spoon and place on a paper towel. Repeat until all potato mixture is used.
  • Served immediately with your favorite dipping sauce. Be careful, the potatoes will be hot.
  • Makes 15.

Nutrition Facts : Calories 533.5, Fat 45.4, SaturatedFat 18.9, Cholesterol 193, Sodium 1594.9, Carbohydrate 7.6, Fiber 0.1, Sugar 2.4, Protein 23.5

SPICY SAUSAGE HASH BROWNS



Spicy Sausage Hash Browns image

I love to develop my own recipes and have people calling for them often. My family members and friends from our church tend to be my favorite and most honest critics. -Angela Sheridan, Opdyke, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5h15m

Yield 9 servings.

Number Of Ingredients 6

1 pound bulk spicy pork sausage
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups sour cream
1 jar (16 ounces) double-cheddar cheese sauce
2 cans (4 ounces each) chopped green chiles
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until heated through.

Nutrition Facts : Calories 368 calories, Fat 25g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 723mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

SAUSAGE HASH BROWN BAKE



Sausage Hash Brown Bake image

For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. -Esther Wrinkles, Vanzant, Missouri

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

2 pounds bulk pork sausage
2 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1 carton (8 ounces) French onion dip
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1/8 teaspoon pepper
1 package (30 ounces) frozen shredded hash brown potatoes, thawed

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. In a large bowl, combine 1-3/4 cups cheese and the next 7 ingredients; fold in potatoes., Spread half into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts : Calories 382 calories, Fat 27g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 776mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

SAUSAGE HASH SLIDERS #5FIX



Sausage Hash Sliders #5FIX image

5-Ingredient Fix Contest Entry. This recipe kind of just popped into my head, when I thought about one of my family's favorites, sausage balls. Seems like I make these especially around the hoildays, but sausage balls are good anytime. At our house we have tapas night usually once a week and sliders often find their way into my home on this night. So hence we have Sausage Hash Sliders. This is a great dish to bring the kids into the kitchen and let them help, it's so easy and just their size. I love this so much with the potatoes, I think it will become my new go-to recipe for sausage patties.

Provided by tonistime

Categories     Breakfast

Time 25m

Yield 12 sliders, 4 serving(s)

Number Of Ingredients 5

12 tea biscuits or 12 slider buns
1/2 lb hot sausage
1 1/2 cups Simply Potatoes® Shredded Hash Browns
1 1/4 cups shredded cheddar cheese
2 tablespoons Dijon-horseradish mustard

Steps:

  • Preheat oven to 375.
  • In a bowl mix sausage, potatoes, and cheese with hands,once fully blended roll into balls and form into patties depending on size of bread.
  • Place on baking sheet and cook for 15 minutes, flipping mid-way through cook time, for extra crisp turn broiler on last minute.
  • Cook bisciuts per directions.
  • Once out of oven slice biscuits in half, place patties on biscuit and top with mustard.

Nutrition Facts : Calories 380.4, Fat 28.8, SaturatedFat 12.9, Cholesterol 77.9, Sodium 651.1, Carbohydrate 11.3, Fiber 0.2, Sugar 2.2, Protein 18.4

HARD BOILED EGGS WRAPPED IN HASH BROWNS & SAUSAGE #5FIX



Hard Boiled Eggs Wrapped in Hash Browns & Sausage #5FIX image

5-Ingredient Fix Contest Entry. This is a fun spin off of the Scotch egg. The addition of the hash brown potatoes and spicy sausage really kicks this recipe up a notch. And, makes it a fun meal for breakfast, lunch or as a snack dipped in honey mustard. I made these all the time when my children were growing up and now they make them, With the ease of Simply Potatoes they can be made up in no time at all. Be creative, you can add jalapenos, chipotle peppers, onions. Enjoy!!

Provided by motherchic

Categories     Potato

Time 46m

Yield 8 wrapped eggs, 8 serving(s)

Number Of Ingredients 5

11 eggs, divided
1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 lb bulk hot sausage
6 cups corn flakes, finely crushed
2 cups vegetable oil

Steps:

  • Hard boil 8 eggs, peel, set aside.
  • In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
  • Add sausage and 1 egg. Mix, until well combined.
  • Divide the potato-sausage mixture into 8 balls.
  • After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
  • Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
  • Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
  • Repeat, until the remaining 7 eggs are done.
  • In a small bowl, whisk the 2 remaining eggs until frothy.
  • In a shallow dish, place corn flake crumbs.
  • Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
  • Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
  • Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
  • Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
  • Heat oil in a deep frying pan to 375 degrees.
  • Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
  • When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.

HASH BROWN SAUSAGE BAKE



Hash Brown Sausage Bake image

This is one of my son's favorites. Buttered hash browns form a mouthwatering crust for a yummy filling of sausage and cheese. It's sure to please at breakfast, brunch or even lunch. -Vicky Dempsey, Louisville, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup 4% cottage cheese
3 large eggs, lightly beaten
4 slices process American cheese, chopped

Steps:

  • In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese., Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 338 calories, Fat 23g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 704mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 13g protein.

Tips:

  • Shred the potatoes by hand: Using a food processor or grater can result in potatoes that are too mushy. Hand-shredding gives you more control over the texture of the hash browns.
  • Season the potatoes well: Don't be afraid to season the potatoes generously with salt, pepper, and garlic powder. This will help to bring out their flavor.
  • Use a non-stick skillet: This will help to prevent the hash browns from sticking and burning.
  • Cook the hash browns over medium heat: This will help them to cook evenly without burning.
  • Flip the hash browns only once: Flipping them too often can break them up and make them difficult to keep intact.
  • Add the cheese and sausage at the end: This will help to prevent them from overcooking.
  • Serve the hash browns immediately: They are best when served hot and fresh.

Conclusion:

Sausage-stuffed hash browns are a delicious and easy-to-make breakfast or brunch dish. By following these tips, you can make sure that your hash browns are perfectly cooked and packed with flavor. So next time you're looking for a hearty and satisfying meal, give sausage-stuffed hash browns a try!

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