Of course! CRISPY HASHBROWN SAUSAGE BITES are the ultimate crowd-pleasing appetizer or fun breakfast. They’re incredibly easy to make and combine the best parts of a hearty breakfast in one perfect, handheld bite.
Here’s a detailed recipe and guide to ensure they turn out perfectly crispy every time.
The Ultimate Crispy Hashbrown Sausage Bites
These bites are a fantastic make-ahead option and are always a hit at parties, brunches, or for a special weekend breakfast.
Yields: About 24-30 bites
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients
· 1 lb (16 oz) breakfast sausage (mild or hot, based on preference)
· 1 (20 oz) bag refrigerated shredded hash browns* (like Simply Potatoes)
· 1 ½ cups shredded cheddar cheese
· ¼ cup grated Parmesan cheese
· 1 large egg, lightly beaten
· 2 tablespoons all-purpose flour (or gluten-free 1:1 flour)
· 1 teaspoon garlic powder
· ½ teaspoon onion powder
· ½ teaspoon smoked paprika (optional, for a smoky flavor)
· Salt and black pepper to taste (go easy on salt as the sausage and cheese are salty)
· Cooking spray or olive oil
Pro-Tip: Using refrigerated (not frozen) hash browns is key. If you only have frozen, you MUST thaw them completely and squeeze out every bit of excess moisture with a clean kitchen towel. Otherwise, they will be soggy.
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Generously grease a mini muffin tin with cooking spray or olive oil. This is crucial for easy removal.
- Cook the Sausage: In a skillet over medium-high heat, cook the breakfast sausage, breaking it up into small crumbles with a spoon. Cook until browned and no longer pink. Drain off any excess grease and let it cool for a few minutes.
- Combine the Mixture: In a large mixing bowl, combine the cooked sausage, shredded hash browns, cheddar cheese, Parmesan cheese, egg, flour, garlic powder, onion powder, and smoked paprika (if using). Mix everything together until well combined. The flour and egg will act as the binder.
- Fill the Muffin Tin: Scoop the hash brown mixture and press it firmly into the cups of the prepared mini muffin tin. Packing it down tightly helps them hold their shape and get crispy on the edges.
- Bake to Perfection: Bake for 25-30 minutes, or until the edges are deep golden brown and crispy. The tops should also be starting to brown.
- Cool and Serve: Let the bites cool in the pan for 5 minutes before carefully removing them. This resting time helps them set. Use a small offset spatula or a butter knife to gently loosen and lift them out.
· Serve immediately with your favorite dipping sauces!
Dipping Sauce Ideas
· Classic: Ketchup or Sriracha Mayo (mix Sriracha with mayonnaise)
· Creamy: Ranch Dressing or Honey Mustard
· Sweet & Savory: Maple Syrup or Hot Honey
Recipe Variations & Pro-Tips
· Make-Ahead/Freezer Friendly: These are perfect for freezing! Let the baked bites cool completely, then place them in a single layer on a baking sheet to “flash freeze” for 1 hour. Once solid, transfer to a freezer bag. They’ll keep for up to 3 months. Reheat from frozen in a 375°F oven for 10-15 minutes or in an air fryer until hot and crispy.
· Air Fryer Method: For an even crispier result, cook them in an air fryer! Form the mixture into small patties or balls. Spray the basket with oil, arrange the bites in a single layer (work in batches), and air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through.
· Add Veggies: Feel free to add 2-3 tablespoons of finely diced bell pepper or onion to the sausage while it’s cooking.
· Spice it Up: Use spicy breakfast sausage and add a pinch of cayenne pepper to the mixture.
· Cheese Swap: Try using a pepper jack cheese for a little kick, or a Gruyère for a more sophisticated flavor.
Enjoy your delicious, crispy, and satisfying Hashbrown Sausage Bites