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Ingredients
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Hash Browns
Dirty Topping (meat + onion + cheese)
Finishes & Optional
Method
Hash Browns
- 1
prepare potatoes
If using frozen hash browns, thaw in refrigerator or under cold running water and then squeeze out as much moisture as possible using a clean kitchen towel or paper towels. Measure 4 cups packed.
- 2
mix batter
In a large bowl, combine the thawed, squeezed hash browns, 2 tablespoons flour, 2 eggs, 1 teaspoon salt and 1 teaspoon black pepper. Toss gently until evenly incorporated; the mixture should hold together when pressed. If too loose, add 1 more tablespoon flour.
- 3
heat pan
Heat a large nonstick or cast-iron skillet over medium heat. Add 3 tablespoons vegetable oil and 1 tablespoon butter and let the butter foam.
- 4
form and fry
Divide the potato mixture into 4 equal portions (for 4 servings). Press each portion into a 3/4-inch thick patty in the skillet, flattening with a spatula. Fry undisturbed for 5–6 minutes until deep golden and crisp on the bottom.
- 5
flip and finish
Add remaining 3 tablespoons oil and 1 tablespoon butter around the patties, flip carefully, and cook another 4–5 minutes until the second side is golden and the centers are cooked through. Transfer finished hash browns to a baking sheet and keep warm in a 200°F (95°C) oven while you make the topping.
Dirty Topping (meat + onion + cheese)
- 6
- 7
brown sausage
Add the ground sausage to the skillet with the bacon fat. Break up with a spoon and cook until no longer pink, about 6 minutes.
- 8
add aromatics
Stir in the diced onion and cook until softened and translucent, about 3–4 minutes. Add minced garlic and smoked paprika and cook 30–45 seconds until fragrant.
- 9
season and combine
Stir in 1 tablespoon Worcestershire sauce, cooked bacon pieces, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Remove from heat.
- 10
add cheese
Sprinkle 1 1/2 cups shredded cheddar over the hot meat mixture and stir to combine; residual heat will melt most of the cheese creating a cohesive topping. If you prefer extra melty cheese, place the meat-cheese mixture briefly under a broiler for 1–2 minutes, watching carefully.
Assembly & Finishes
- 11
top hash browns
Place a warm hash brown on each plate. Spoon an equal portion of the dirty meat-cheese topping over each patty, pressing slightly so it adheres.
- 12
garnish
Dot each serving with a tablespoon of sour cream, drizzle a little hot sauce (about 1/4 teaspoon each or to taste), and sprinkle with sliced green onions and chopped parsley.
- 13
serve
Serve immediately while hot and crisp. Leftovers can be refrigerated for up to 2 days; re-crisp in a skillet or oven.
