Breakfast Sausage Smash Recipe

Prep Potatoes

Peel the russet potatoes. Using a mandoline or sharp knife, cut potatoes into very thin matchstick fries (about 1/8 inch thick). Place cut fries into a large bowl of cold water and let soak for 20–30 minutes to remove surface starch.

Dry and Dust

Drain the fries and spread them on clean kitchen towels. Pat thoroughly dry. Toss with cornstarch, shaking off any excess; the cornstarch helps achieve extra-crisp texture.

First Fry (Blanch)

Heat neutral oil in a heavy-bottomed pot or fryer to 300°F (150°C). Working in batches, fry the fries for 3–4 minutes until just cooked through but not browned. Remove with a spider and drain on a cooling rack or paper towels. Let cool 5–10 minutes.

Second Fry (Crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden and extremely crispy. Drain on paper towels and immediately season with kosher salt and black pepper.

While fries soak, combine mayonnaise, sriracha, grated garlic, lime juice, honey (if using), and 1/4 tsp salt in a small bowl. Whisk until smooth and taste; adjust sriracha or honey to preferred heat/sweetness. Chill in refrigerator until ready to serve.

Prepare Sausage Mixture

Remove casings from sausage links and place the meat in a mixing bowl. Add the finely diced onion, minced garlic, egg, chives, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix gently to combine but do not overwork—keep mixture slightly chunky for texture.

Form Patties

Divide the sausage mixture into 6 equal portions (about 2.7 oz / 75 g each) and form loose balls. Flatten each ball into a thin patty (about 3–3.5 inches diameter) — thinner patties give better smash texture.

Cook Patties

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add patties without crowding the pan. Using a sturdy spatula, press each patty firmly to smash it thin; hold for 10–15 seconds to get good contact and caramelization. Cook 2–3 minutes until deeply browned on the bottom, flip, sprinkle shredded cheddar on top of each patty (if using), and cook 1–2 more minutes until cooked through and cheese is melted. Transfer to a warm plate and keep loosely tented while finishing remaining patties. Add remaining 1 tbsp oil to skillet as needed between batches.

Optional Egg Finish

If you prefer an egg on top, in a separate nonstick pan, fry eggs sunny-side up or over-easy to desired doneness (2–3 minutes). Season eggs with a pinch of salt and pepper.

Place 1–2 sausage smash patties on each serving plate (depending on appetite). Top with a drizzle or dollop of sriracha-garlic sauce. Pile a generous portion of shoestring fries alongside. Add optional fried egg on top of patties if using, and garnish with pickled jalapeños and microgreens or arugula. Serve immediately while fries are crisp and sausage is hot.