Dirty Hashbrowns Recipe

Prepare and drain potatoes

Peel (optional) and grate potatoes on the large holes of a box grater or in a food processor. Transfer grated potatoes to a clean kitchen towel or several layers of paper towels. Squeeze and twist firmly to remove as much moisture as possible — this is critical to achieve crispy hashbrowns. Measure out about 3 cups of drained, grated potato.

Combine base ingredients

Place drained grated potatoes in a bowl. Add the finely diced onion, salt, black pepper, garlic powder, flour, and the beaten egg. Stir or use your hands to combine until the mixture holds together when pressed. If too wet, add another teaspoon of flour; if too dry, add a splash of water or another small pinch of grated potato starch.

Form patties or spread

For individual hashbrowns, divide mixture into 6 equal portions and form into flat patties about 3/4-inch thick. Alternatively, spread mixture into a single large round for a skillet 'hashbrown cake.'

Pan-fry until crispy

Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. When shimmering, add 3 patties (or half the spread) without overcrowding. Press gently with a spatula to flatten. Cook undisturbed for 4–5 minutes until the underside is deep golden brown and crispy. Flip and add another tablespoon oil around the edges if needed; cook 3–4 minutes until the second side is golden and the center is cooked. Transfer to a paper-towel-lined plate and keep warm. Repeat with remaining oil and mixture.

Cook bacon and sausage

In a separate skillet over medium heat, add the diced bacon and cook until the fat renders and the bacon is crisp, about 5–6 minutes. Use a slotted spoon to remove bacon to a paper towel, leaving most of the fat in the pan. Add the crumbled ground pork or breakfast sausage to the same skillet and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat if there's a large amount, leaving about 1 tablespoon for flavor.

Season and combine

Return the crisped bacon to the skillet with the cooked sausage. Stir in the chopped pickled jalapeño, worcestershire sauce, hot sauce, smoked paprika, and half of the sliced green onion. Cook together 1–2 minutes to meld flavors. Taste and adjust seasoning with a pinch of salt or additional hot sauce if desired.

Incorporate into hashbrowns

Option A (mixed): Fold the dirty mix into the remaining warm shredded potato mixture before forming the final patties, then proceed to fry as above for a fully 'dirty' interior. Option B (topped): Spoon the dirty mix onto the fried hashbrown patties or cut-open skillet cake and sprinkle with shredded cheddar so it melts from the residual heat. Both approaches work well; mixing yields a more integrated texture, topping provides a distinct meaty layer.

If topping with cheese, sprinkle shredded cheddar over hot hashbrowns or the dirty-topped patties and allow 1–2 minutes for it to melt. Garnish with the remaining sliced green onion or chopped chives. Serve immediately with a dollop of sour cream on the side or on top.

To serve: plate 2–3 patties per person (depending on size) and spoon additional dirty mix alongside if desired. Drizzle a touch more hot sauce to taste.