Ingredients:

  • 2 lbs (907g) frozen shredded hash browns, thawed
  • 2 tablespoons (30ml) vegetable oil
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1 lb (454g) breakfast sausage, removed from casings if needed
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) milk, whole or 2%
  • 1/2 teaspoon (2.5ml) salt
  • 1/2 - 1 teaspoon (2.5 - 5ml) black pepper, or to taste (freshly ground is best!)
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 tablespoon (15ml) baking powder
  • 1 teaspoon (5ml) salt
  • 1/2 cup (113g) (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup (177ml) milk, cold
  • Shredded cheddar cheese (optional)
  • Chopped fresh chives or parsley (optional)
  • Hot sauce (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss hash browns with oil, salt, and pepper. Spread evenly in the baking dish. Bake until golden brown and crispy, about 20-25 minutes.
  2. Brown the sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease. Sprinkle the flour over the sausage and cook for 1 minute, stirring constantly. Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, reduce heat, and cook until the gravy has thickened, about 5-7 minutes. Season with salt and pepper to taste.
  3. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers (or pulse in a food processor) until the mixture resembles coarse crumbs. Gradually add the cold milk, stirring until just combined.
  4. Remove the hash browns from the oven. Drop spoonfuls of biscuit dough evenly over the hash browns. Pour the sausage gravy over the biscuits.
  5. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  6. If desired, sprinkle with shredded cheese and bake for another 5 minutes until melted. Garnish with chives or parsley, and serve hot.