The Flavor Core:
1 lb (16 oz) bulk breakfast sausage (mild, hot, or maple—your choice!)
3 cups (about 9 oz) frozen shredded hash browns, THAWED (pat-dried thoroughly)*
1 ½ cups (6 oz) shredded sharp cheddar cheese
1 tsp seasoning blend (like everything bagel, Cajun, or simply garlic powder & onion powder)
The Essential Partner:
Your favorite dipping sauces: Ranch, honey mustard, sriracha mayo, or marinara.
Pro Prep Tip: *To quickly thaw hash browns, spread them on a plate for 30-45 minutes, or microwave in 30-second bursts. Squeeze out excess moisture in a clean kitchen towel—this is the KEY to crispiness!*
The Foolproof, 3-Step Method to Crispy Perfection
Step 1: The One-Bowl Mix
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it.
In a large bowl, combine the thawed, dried hash browns, shredded cheese, and seasoning. Mix well.
Add the raw breakfast sausage. Using your hands (it’s the best tool!), mix and knead until everything is uniformly and thoroughly combined. You should see no streaks of sausage or dry patches of hash browns.
Step 2: Shape & Bake
Using a small cookie scoop (1-1.5 tbsp) or your hands, roll the mixture into tight, 1-inch balls. Place them on the prepared sheet about 1 inch apart.
For ULTRA-CRISPY results: Lightly spray the tops of the bites with cooking spray or brush with a tiny bit of oil.
Bake for 20-25 minutes, flipping halfway through, until they are deeply golden brown, crispy on the outside, and the sausage is cooked through (internal temp of 160°F/71°C).
Step 3: The Air Fryer Shortcut (For Maximum Crisp)
Preheat air fryer to 375°F (190°C).
