Shredded Hashbrowns with Sausage and Peppers

Christy from Frugality and Crunchiness with Christy is sharing a delicious variation on hashbrowns with us today!

My family loves potatoes – mashed especially, with hashbrowns coming in a close second. I have never tried to make them from scratch. I couldn't get past shredding the tater's (cause I like them shredded the best). All I had was a box shredder and that so wasn't going to work.

Well, out in my parents garage, up on a shelf was a box. A box that held a wonderful gadget – the shredder attachment for a Kitchen Aid Mixer. My dad – who is an inventor – had bought it to see how the motor worked – true story – and somehow got this box in the deal. I asked for it and he said YES!! Be still my beating heart – these babies cost around $50 to buy. SCORE!!!

I have used it for shredding copious amounts of cheese but tonight I decided to try potatoes. What an amazing gadget. In like 5 minutes tops I had shredded 3lbs of potatoes. It was really rather fun. I then cooked up some sausage to which I added onions and peppers and garlic. I added it all together and fried them in my iron skillets – delicious!!


Shredded Hashbrowns with Sausage and Peppers

3 lbs. potatoes – peeled, shredded, rinsed and dried
1 lb. bulk pork sausage 
1 small onion diced
1 pepper red or green diced
2 cloves garlic, chopped
butter – well like 3-4 tbs. (I use a lot)
salt
pepper

Directions:

Peel, shred, rinse and dry your potatoes.

Cook sausage in your largest iron skillet, add onions. Cook until meat is no longer pink and onions are soft. Add the peppers and cook a few minutes, then add the garlic with a minute or so to go. Remove from heat and cool somewhat. Put potatoes in a large bowl and add cooled sausage mixture. Stir to combine. Salt and pepper and stir again.

In the pan you cooked the sausage in, melt your butter. Then add in the potato mixture. Let cook about 5 minutes and then flip the mixture. I just sort of stirred it lifting the bottom. Put a lid on and cook another 5 minutes; stir again. Keep doing this until your potatoes are soft. You do want the crunchy but be careful it will burn quickly. You could put it under a broiler for a couple minutes to get a better crunchiness if you like. Taste to see if you need more salt or pepper and serve.

I made a boatload of potatoes – because I had a boatload to feed. I also used the smallest shredder and my family requested that the potatoes be a little thicker next time. I also wish I had thought to add some cheese – that would have been spectacular! Oh, well NEXT time. Because this is so going on the menu again!

Christy is the author of Frugality and Crunchiness with Christy. On her site, she discusses how she lives with a Christian worldview, a frugal mindset and a green, earthy, crunchy mentality. She also happens to talk a lot about Real Food.

This post is linked to Foodie Friday, Feed Me, Tweet Me, Follow Me Home, and Sunday Mornings.