Remember my favorite hash brown recipe? I went and updated it. It wasn’t broken, but I didn’t fix it. I just replaced half the potatoes with sweet potatoes, and I added Andouille sausages–two little changes, but they’re big reasons to revisit these two-step, lovable, shakeable hash browns.
If you haven’t been shaking your potatoes for a year, here’s more about why you should: when you parboil your taters, drain them, return them to the pan, and then give them a sort of violent toss with olive oil and smoked paprika, you create tons of notches on the potatoes–aka extra surface area. When the potatoes go into the oven to bake, that extra surface area turns into extra crisp.
There was nothing wrong with the original version, made with Yukon Gold potatoes, but I saw no reason not to add sweet potatoes, perfectly autumnal, and some sausages I picked up at my favorite butcher the other day, combining brunch’s two most important side dishes into one crispy sensation.
Each element delivers a slightly different type of crisp. The Yukon Golds are dense on the inside, with French fry-crunchy exteriors. The sweet potatoes have a softer texture, both inside and out. And the sausages are deep brown and almost crumbly, and they lend their spice to the neighboring potatoes for an-all around win of a flavor booster.