Hash Brown Roundup

Serve this hearty breakfast dish to a crows. To save time, cook potatoes and sausage the night before, refrigerate, and finish with the eggs in the morning. This recipe won second prize in the 2015 Potato Recipe Contest from our 2016 Garden Guide. Congratulations to JoAnne Cameron of Comox, British Columbia!

Check out the other winners of the Garden Guide Recipe Contests!


8 to 10 potatoes, peeled
10 to 12 links sweet Italian sausage
1/4 cup vegetable oil, divided
1 dozen eggs
4 scallions, diced
1 cup shredded cheddar cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
red pepper flakes, to taste (optional)


Cut the potatoes into ½-inch chunks. Place in a bowl of water and set aside.

Cut sausages into small chunks. Heat an electric skillet to almost the highest temperature and put a small amount of oil in it, add sausage, and cook until browned. Remove and set aside.

Drain potatoes, add to heated skillet, and cook on medium, turning frequently to cook evenly (add more oil, if necessary). Once potatoes are crispy, return sausage to skillet and mix well.

In a bowl, whisk the eggs. Add scallions, cheddar, salt, pepper, and red pepper flakes, if using. Add egg mixture to potatoes and sausage in skillet. Mix well and cook until eggs are done and cheese has melted.

Cooking & Recipes


Makes 5 to 7 large servings.

Preparation Method


JoAnne Cameron, Comox, British Columbia

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