These utterly irresistible Crispy Hashbrown Sausage Bites are miniature explosions of breakfast flavour, perfect for a grab-and-go morning or a crowd-pleasing brunch.
This recipe for Crispy Hashbrown Sausage Bites emerged from a lively discussion with my husband about childhood breakfast favourites. He vividly recalled those golden, savoury hashbrown patties and the comforting taste of breakfast sausage, but longed for something easier to eat, something that wouldn’t require a knife and fork. I wanted to create a delicious, all-in-one bite that captured that nostalgic flavour, inspired by the simple joy of breakfast traditions, much like those explored in articles from The Kitchn. After a few experiments, these delightful, crispy bites were born, becoming an instant hit in our house.
🟧 Why This Is So Good
- All-in-One Breakfast: Everything you love about a classic breakfast—crispy hashbrowns, savoury sausage, and gooey cheese—all combined into a perfect, portable bite.
- Incredibly Flavorful: Each bite is packed with seasoned potato, rich sausage, and a hint of onion, making them utterly addictive.
- Great for Meal Prep: They are fantastic made ahead and reheated, making busy mornings a breeze or perfect for batch cooking for gatherings.
- Crowd-Pleasing Appetizer: Beyond breakfast, these make an amazing finger food for parties, game days, or casual get-togethers.
The first time I served these, I simply placed a bowl of them on the table for the kids. I watched as they devoured them, reaching for more before I could even sit down. My husband, ever the discerning critic, picked one up, took a bite, and just nodded slowly with a satisfied smile. “This is genius, Clare,” he said. “Pure genius.” That’s when I knew these Crispy Hashbrown Sausage Bites were destined to be a family favourite, a breakfast superstar that everyone, young and old, absolutely adores. Learning the proper technique for cooking hashbrowns from Serious Eats was the key to their perfect crunch. For more advanced recipes, visit Bake Warely.
🟧 Getting Your Ingredients Right
- Russet Potatoes: These are your best friend for hashbrowns due to their high starch content, which makes them incredibly crispy. Make sure to peel and grate them just before mixing to prevent browning.
- Breakfast Sausage: Choose a good quality bulk breakfast sausage. The flavour of the sausage will shine through, so pick one you love. For non-pork options, turkey, chicken, or plant-based sausages work beautifully.
- Squeeze Those Potatoes Dry: This is the most crucial step for crispy hashbrowns. Excess moisture will lead to soggy bites. After grating, wrap the potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
- Binding Agents: The egg and flour are essential for holding these bites together. If using a flax egg for a vegan version, ensure it’s properly gelled before mixing for the best binding results.
🟧 Making It Step by Step
Crafting these little flavor bombs is a fun and surprisingly easy process. Each step builds towards that glorious, crispy exterior and tender, savoury interior.
Prepare the Potatoes and Sausage
First, grate your peeled russet potatoes using the large holes of a box grater. Immediately transfer them to a clean kitchen towel and squeeze out as much excess moisture as you possibly can. This step is vital for crispy results. In a large mixing bowl, combine the dried grated potatoes with the raw breakfast sausage, shredded cheddar cheese, chopped green onions (if using), the beaten egg (or flax egg), all-purpose flour, garlic powder, onion powder, salt, and black pepper. Mix thoroughly with your hands until everything is very well combined.
Form and Coat the Bites
Next, get ready to form your bites. Take small spoonfuls of the mixture and shape them into small, bite-sized balls or little patties, similar to a tater tot. They should be compact and firm. Roll each shaped bite gently in the breadcrumbs, ensuring an even coating on all sides. This breadcrumb layer is what will give them that extra crispy crust when cooked.
Cook to Golden Perfection
Heat about 1-2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place the Crispy Hashbrown Sausage Bites into the hot oil, making sure not to overcrowd the pan. Cook for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. For a baked version, arrange them on a baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and cooked through. Remove and drain on a paper towel-lined plate.
🟧 Making Sure It Turns Out
- Squeeze Harder: I can’t stress this enough – excess moisture is the enemy of crispy hashbrowns. Squeeze until you think you can’t squeeze any more out of those potatoes.
- Don’t Overcrowd the Pan: Cook in batches. Overcrowding lowers the oil temperature, leading to greasy, soggy bites instead of crispy ones.
- Consistent Size: Try to make your bites roughly the same size so they cook evenly. This prevents some from being undercooked while others are burnt.
- Maintain Oil Temperature: If frying, monitor your oil temperature. If it gets too low, the bites will absorb too much oil; too high, and they’ll burn before cooking through.
My initial attempts at these were a bit of a soggy mess. I thought a quick squeeze of the potatoes was enough, but they came out flabby and lacked that satisfying crunch. It was frustrating! Now, I aggressively wring out every last drop of moisture. That simple, extra effort makes all the difference in achieving truly Crispy Hashbrown Sausage Bites.
🟧 Perfect Serving Ideas
These Crispy Hashbrown Sausage Bites are fantastic on their own, especially fresh and hot from the pan. For breakfast or brunch, serve them alongside scrambled eggs, a dollop of ketchup, or a spicy sriracha mayo for dipping. As an appetizer, they’re amazing with a side of creamy ranch dressing or a tangy BBQ sauce. They also pair wonderfully with a simple fruit salad to balance the richness.
🟧 Making It Different
Feel free to customize these bites. Add a pinch of smoked paprika or a dash of cayenne pepper to the potato mixture for a smoky kick. You could swap the cheddar for Monterey Jack, a spicy pepper jack, or a blend of your favorite melting cheeses. Try adding finely diced bell peppers or jalapeños to the mix for extra flavor and a bit of heat. For a different herb profile, use fresh chives or parsley instead of green onions.
🟧 Storage and Leftovers
These Crispy Hashbrown Sausage Bites are excellent for meal prep. Once cooked, let them cool completely and store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop them in an air fryer at 375°F (190°C) for 5-7 minutes, or bake them in a preheated oven at 400°F (200°C) for 10-15 minutes until they are hot and crispy again. You can also freeze them after cooking (see FAQ).
🟧 Tips That Actually Help
- Pre-cook Sausage (if preferred): If you’re nervous about raw sausage in the mix, you can cook and crumble the sausage first, then cool it completely before adding it to the potato mixture.
- Use an Ice Cream Scoop: For perfectly uniform bites, use a small ice cream scoop to portion the mixture before shaping.
- Line with Paper Towels: Have a plate lined with paper towels ready to absorb excess oil from your cooked bites, keeping them crisp and not greasy.
The first time I tried these, I didn’t have a small scoop and they were all different sizes. Some burned, some were raw inside. It was a mess. Now, I always use a small cookie scoop or ice cream scoop. It creates beautifully uniform bites that cook evenly every single time. It’s a small detail that makes a huge difference in the final result.
🟧 Closing Paragraph
These Crispy Hashbrown Sausage Bites have brought so much simple joy and ease to our mornings. They’re that perfect fusion of nostalgic flavour and modern convenience, proving that even the most comforting dishes can be made practical and utterly delicious. They’ve become a staple for our busy family, a little bite of happiness that gets us going. I hope they bring the same cheerful crunch to your table, too.
🟧 Frequently Asked Questions
→ Can I bake these instead of frying? Yes, you absolutely can! Place them on a lightly oiled baking sheet, spray the tops with a little more oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy.
→ Can I make these ahead of time? Yes, you can prepare the mixture the night before and store it covered in the refrigerator. Just shape and cook in the morning. Cooked bites also reheat beautifully from the fridge.
→ Are these gluten-free? You can easily make them gluten-free by using gluten-free flour and gluten-free breadcrumbs. Ensure your sausage choice is also gluten-free.
→ Can I freeze these Crispy Hashbrown Sausage Bites? Yes! After cooking, let them cool completely. Flash freeze them on a baking sheet for an hour, then transfer to a freezer-safe bag. Reheat from frozen in an air fryer or oven until crispy.
→ What if I don’t have green onions? You can omit them entirely, or add a pinch more onion powder to the mixture for a similar, subtle onion flavor.
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Crispy Hashbrown Sausage Bites
- Total Time: 35 minutes
- Yield: 24-30 bites (4-6 servings) 1x
Description
A delicious, all-in-one recipe for Crispy Hashbrown Sausage Bites, perfect for breakfast, brunch, or as a crowd-pleasing appetizer.
Ingredients
- 2 medium russet potatoes, peeled and grated
- 1 lb. sausage (pork, turkey, or plant-based)
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions (optional)
- 1 egg
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup breadcrumbs
- Vegetable oil for frying
Instructions
- Prep Potatoes: Place grated potatoes in a clean kitchen towel and squeeze to remove as much liquid as possible.
- Make Mixture: In a large bowl, use your hands to combine the dried potatoes, raw sausage, cheese, green onions, egg, flour, and all seasonings until uniform.
- Shape & Coat: Form the mixture into small, bite-sized balls. Roll each ball in breadcrumbs to coat completely.
- Fry: Heat 1-2 inches of oil in a heavy pot to 350°F (175°C). Fry the bites in batches for 4-5 minutes, turning occasionally, until deep golden brown and crispy.
- Drain & Serve: Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate. Serve warm.
Notes
- Squeezing the potatoes dry is the most critical step for achieving a crispy texture.
- For a baked alternative, place bites on an oiled baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Use a small cookie scoop for evenly sized bites that cook uniformly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Appetizer, Snack
- Method: Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 5 bites
- Calories: 600
- Sugar: 3g
- Sodium: 950mg
- Fat: 40 g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: < 0.5 g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90 mg
Keywords: Crispy Hashbrown Sausage Bites
