Hashbrowns With Sausage Gravy Recipe

Prep and rinse

Grate the peeled russet potatoes on the large holes of a box grater or use the coarse disc of a food processor. Place grated potatoes in a large bowl of cold water and swish to remove surface starch. Let sit 2–3 minutes, then drain and repeat rinsing until water runs clearer (2–3 rinses).

Blanch and cool (optional but helps texture)

Bring a pot of salted water (use 1 tsp salt) to a boil. Add the drained grated potatoes and blanch 1 minute. Immediately drain and spread the potatoes on a baking sheet to cool and steam-dry for 5 minutes, or chill briefly in the refrigerator to firm up. Alternatively, skip blanching for extra crispiness but drain and squeeze thoroughly.

Dry and season

Using a clean kitchen towel or several layers of paper towels, squeeze out as much moisture as possible from the grated potatoes until mostly dry. Transfer to a bowl and toss with 1 tsp coarse salt and 1 tsp freshly ground black pepper.

Cook hashbrowns

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. When butter foams and begins to brown lightly (but not burn), add the grated potatoes and press gently into an even layer about 1/2 inch thick. Reduce heat to medium. Let cook undisturbed 6–8 minutes until the underside is golden brown and crisp.

Flip and finish

Carefully flip the hashbrown mass in sections using a spatula (or invert onto a plate then slide back into the pan) and cook the other side 5–7 minutes until golden and crisp. If the exterior browns too quickly, reduce heat slightly. Taste and adjust seasoning with additional coarse salt if desired.

Keep warm

Transfer finished hashbrowns to a warm oven (200°F / 95°C) on a baking sheet while you make the sausage gravy. Garnish with chopped green onions or parsley if using right before serving.

Brown the sausage

In a separate heavy skillet over medium heat, add the pork breakfast sausage (break into small pieces). Cook, stirring and breaking up lumps, until nicely browned and no longer pink, about 6–8 minutes. If the sausage renders excessive fat, spoon off and reserve 1–2 tablespoons in the pan; leave some fat for flavor.

Make the roux

If the pan is dry, add 1 tablespoon unsalted butter to the skillet with the browned sausage and melt. Sprinkle 3 tablespoons all-purpose flour evenly over the sausage and fat. Cook, stirring constantly, 1.5–2 minutes to cook the raw flour taste and form a blonde roux; the mixture will bubble and cling to the meat.

Add milk and simmer

Gradually whisk in 2 cups whole milk, pouring in a thin stream and whisking to smooth lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. The gravy will thicken in 3–6 minutes. If it becomes too thick, whisk in up to 2 tablespoons chicken or vegetable stock (or additional milk) to reach desired pouring consistency.

Season

Season the gravy with 1/2 teaspoon fine salt, 1 teaspoon freshly ground black pepper, and an optional pinch (1/8 tsp) cayenne or a dash of hot sauce for a background heat. Taste and adjust salt and pepper — sausage can be salty, so add salt sparingly.

Finish and keep warm

Lower heat to keep gravy warm and gently bubbling while you plate. If the gravy develops lumps, strain quickly through a fine-mesh sieve (press with a spoon) or whisk vigorously to smooth.