Hey there, my kitchen companion! So, let me tell you about this little delight called Crispy Hashbrown and Sausage Bites. I stumbled upon this creation one Sunday morning, right after realizing there was nothing in the fridge except a lonely pack of sausages and a bag of potatoes. It was one of those “aha!” moments, and it’s become a staple ever since. You know, sometimes the best ideas come from necessity, right?
Why You’ll Love This
I make this when I’m craving something crispy and savory but don’t want to spend hours in the kitchen (because who has time for that on a lazy Sunday?). My family goes absolutely bananas for these bites, and honestly, they vanish quicker than you can say “breakfast is served!” Plus, the smell alone is so inviting, it gets everyone out of bed—like magic. Maybe it’s the crunch? Or the savory goodness? Who knows!
Ingredients List
- 2 cups of shredded hashbrown potatoes (I sometimes use frozen ones—no judgment here!)
- 1 pack of breakfast sausages, cooked and crumbled (about 8-10 links)
- 1 cup of cheddar cheese, shredded (feel free to use whatever cheese you have; I once tried feta, and it was interesting…)
- 3 eggs, beaten
- 1/2 cup of chopped onions (optional, but adds a nice flavor)
- Salt and pepper to taste
- A pinch of paprika for a little kick
Directions
- Preheat your oven to 400°F (about 200°C). I like to get this step done first so I’m not waiting around later.
- Mix the shredded hashbrowns, crumbled sausage, cheese, eggs, onions, salt, pepper, and paprika in a big bowl. This is where I usually sneak a taste—shh, don’t tell anyone!
- Scoop the mixture into a greased muffin tin. Don’t worry if it looks a bit weird at this stage—it always does!
- Bake for about 20-25 minutes, or until the tops are golden and crispy. Sometimes I let them sit an extra five minutes if I want them extra crunchy.
- Let them cool slightly before serving. They’re pretty hot right out of the oven (learned that the hard way).
Notes
So, here’s the thing: these bites are super forgiving. If you don’t have onions, maybe try some bell peppers. And you can make them ahead and reheat—they’re probably even better the next day, in my opinion.
Variations
Once, I tried adding jalapeños for a spicy twist, but it turned out a bit too fiery for my liking. On the bright side, my spice-loving friend thought it was brilliant. Another time, I added some spinach for a bit of green (felt like being healthy), and it was surprisingly good!
Equipment
You’ll need a muffin tin for this, but if you don’t have one, form little patties and bake them on a tray. They won’t be as bite-sized, but they’ll taste just as good!
Storage Info
These bites store well in the fridge for up to three days, though honestly, in my house, they never last more than a day!
Serving Suggestions
We love these served with a dollop of sour cream and a sprinkle of chives. It’s become a bit of a tradition around here.
Pro Tips
Once, I tried rushing the baking step and regretted it because the centers were a bit undercooked. Slow and steady wins the race here!
FAQ
Q: Can I freeze these bites? A: Absolutely! Just let them cool completely, then pop them in a freezer bag. When you’re ready, reheat them in the oven.
Q: Could I use turkey sausage? A: Sure thing! Turkey sausage works great, and it’s a bit lighter. Just make sure it’s cooked before mixing.