1-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.

2-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.

3-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.

4-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.

5-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.