First Step: Prepare the Potatoes and Ingredients Peel and shred 1 lb starchy potatoes, preferably Russet. Rinse the shredded potatoes under cold water until the water runs clear to remove excess starch. Transfer the potatoes to a clean tea towel, bundle tightly, and squeeze firmly to remove as much moisture as possible. This moisture removal helps ensure the hash browns turn out crispy.

Second Step: Cook the Sausage Heat 1/2 tablespoon of oil in a skillet over high heat. Add 8 oz sausage removed from casings, breaking it apart like ground meat. Cook until browned and fully cooked through. Drain excess fat if needed, then transfer the sausage to a large mixing bowl.

Third Step: Combine the Hash Brown Mixture Add the shredded potatoes, 3/4 cup grated cheddar cheese, 1/2 cup sliced scallions or shallots, 1 egg, 1/4 cup flour, and pepper to taste into the bowl with the sausage. Mix gently but thoroughly to combine. This mixture should hold together but remain loose enough for shaping.

Fourth Step: Cook the Hash Browns Wipe the skillet clean and discard excess fat. Heat 1 tablespoon oil over medium-high heat. Scoop about 1/4 cup of the mixture into the skillet and press down to about 1/3 inch thickness. Cook for about 3 minutes per side, or until the hash browns are deep golden brown and crispy. Repeat with the remaining mixture, ensuring not to crowd the pan.

Final Step: Serve and Enjoy Transfer cooked hash browns to a wire rack to keep warm and avoid sogginess while finishing the rest. Serve hot, optionally garnished with extra scallions or fresh tomatoes. For a hearty breakfast, top with fried or poached eggs. Adjust seasoning as desired.