Sausage Hashbrown Bites
Crispy-edged, cheesy breakfast bites with savory sausage and golden hashbrowns, baked in a muffin tin. Makes 12 bites.
INGREDIENTS
• 225 grams breakfast sausage (ground)
• 450 grams frozen shredded hashbrowns, thawed
• 3 large eggs, beaten
• 120 grams shredded cheddar cheese
• 2 green onions, finely sliced
• 0.5 teaspoons garlic powder
• 0.5 teaspoons salt
• 0.3 teaspoons black pepper
• 1 tablespoons butter or oil, for greasing the pan
• 60 milliliters sour cream or ranch, for dipping (optional)
STEPS
1. Preheat and prep the pan: Preheat the oven to 200°C / 400°F. Generously grease a 12-cup muffin tin with 1 tablespoons butter or oil, for greasing the pan, or use a non-stick tin.
2. Brown the sausage: Cook 225 grams breakfast sausage (ground) in a skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through. Drain any excess fat and let it cool slightly.
3. Squeeze the hashbrowns dry: Place the thawed 450 grams frozen shredded hashbrowns, thawed in a clean kitchen towel or paper towels and squeeze out as much water as you can. Dry hashbrowns are the secret to crispy bites.
4. Mix everything: In a large bowl, combine the hashbrowns, sausage, 3 large eggs, beaten, 120 grams shredded cheddar cheese, 2 green onions, finely sliced, 0.5 teaspoons garlic powder, 0.5 teaspoons salt and 0.3 teaspoons black pepper. Mix until everything is evenly coated.
5. Fill the muffin tin: Divide the mixture among the 12 muffin cups and press down firmly with the back of a spoon so the bites hold together.
6. Bake: Bake 20 to 25 minutes until the tops and edges are deep golden and crispy. (22 minutes)
7. Rest and serve: Let the bites rest in the tin for 5 minutes, then loosen the edges with a knife and lift them out. Serve warm with 60 milliliters sour cream or ranch, for dipping (optional).
NOTES
Tips: Press the mixture firmly into the tin and grease well so the bites don’t stick. For extra crisp, broil for 1 to 2 minutes at the end. Swap the sausage for bacon or diced ham, or add diced bell pepper and a pinch of chili flakes. Make ahead: they keep 4 days in the fridge and freeze for up to 2 months. Reheat in the oven or air fryer at 180\u00b0C / 350\u00b0F for 5 to 8 minutes to bring back the crunch.