How to Make Crispy Hashbrown and Sausage Bites
Crispy Hashbrown and Sausage Bites are the ultimate savory snack, combining the golden crunch of hashbrowns with the flavorful punch of sausage. These bite-sized delights are perfect for breakfast, brunch, or as an appetizer for your next gathering. Easy to make and absolutely delicious, these bites are sure to be a crowd-pleaser.
The first time I made Crispy Hashbrown and Sausage Bites was for a holiday brunch with family. I wanted something that was easy to eat, full of flavor, and a bit different from the usual breakfast fare. As the bites baked in the oven, the aroma of sizzling sausage and crispy potatoes filled the kitchen. When I served them, they disappeared in minutes, with everyone asking for the recipe. Now, they’re a staple at our family brunches and parties, bringing joy and satisfaction with every crispy bite.
Why You’ll Love Crispy Hashbrown and Sausage Bites
- Crispy and Flavorful: The perfect combination of crispy hashbrowns and savory sausage.
- Easy to Make: Simple ingredients and quick preparation make this a go-to recipe.
- Versatile: Great for breakfast, brunch, or as a party appetizer.
- Crowd-Pleaser: Loved by both kids and adults, these bites are sure to be a hit.
Ingredients Notes For Crispy Hashbrown and Sausage Bites
- Hashbrowns: Use frozen shredded hashbrowns for convenience, or grate your own potatoes.
- Sausage: Ground breakfast sausage works best, but you can use any sausage you prefer.
- Cheese: Shredded cheddar cheese adds a rich, melty texture.
- Eggs: Help bind the ingredients together and add richness.
- Seasonings: Salt, pepper, and garlic powder for a flavorful kick.
Recipe Steps
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- Cook Sausage: In a skillet, cook the sausage over medium heat until fully browned and cooked through. Drain any excess fat and set aside to cool slightly.
- Mix Ingredients: In a large mixing bowl, combine the hashbrowns, cooked sausage, shredded cheese, eggs, salt, pepper, and garlic powder. Mix until well combined.
- Fill Muffin Tin: Spoon the mixture into the prepared mini muffin tin, pressing down slightly to ensure each cup is compact and full.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the bites are golden brown and crispy on top.
- Cool and Serve: Allow the bites to cool in the muffin tin for a few minutes before transferring to a serving platter. Serve warm with your favorite dipping sauce, if desired.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven or microwave before serving.
- Freezer: Freeze the bites in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Freeze for up to three months. Reheat in the oven until warmed through.
Variations & Substitutions
- Different Cheeses: Try using Monterey Jack, mozzarella, or pepper jack for a different flavor.
- Vegetarian: Omit the sausage and add sautéed vegetables like bell peppers, onions, and spinach.
- Spicy Kick: Add a pinch of cayenne pepper or use spicy sausage for an extra kick.
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Frequently Asked Questions:
Q: Can I make these bites ahead of time?
A: Yes, you can prepare the mixture and fill the muffin tin ahead of time. Store in the refrigerator for up to 24 hours before baking.
Q: How do I prevent the bites from sticking to the muffin tin?
A: Make sure to grease the muffin tin well with cooking spray or use silicone muffin liners.
Q: Can I use fresh potatoes instead of frozen hashbrowns?
A: Yes, you can grate fresh potatoes and squeeze out excess moisture before using them in the recipe.
How to Make Crispy Hashbrown and Sausage Bites
Ingredients
- 1 pound breakfast sausage
- 3 cups frozen shredded hashbrowns thawed
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried thyme optional
- Cooking spray
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin with cooking spray.
- Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it into small crumbles as it cooks. Drain any excess fat and set aside to cool slightly.
- Mix Ingredients: In a large bowl, combine the thawed hashbrowns, shredded cheddar cheese, chopped onion, chopped green bell pepper, cooked sausage, eggs, flour, salt, black pepper, garlic powder, paprika, and dried thyme (if using). Mix until all ingredients are well combined.
- Fill the Muffin Tin: Spoon the mixture into the prepared mini muffin tin, filling each cup to the top and pressing down slightly to compact the mixture.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the hashbrown bites are golden brown and crispy around the edges.
- Cool and Serve: Allow the bites to cool in the muffin tin for a few minutes before removing them. Serve warm with your favorite dipping sauce or as is.
