The other day I was checking out classic comfort foods. You know the ones that we all grew up with and we occasionally want to have for dinner. Somehow, someway my mind drifted from chicken spaghetti to sausage balls.
If you’re new to sausage balls it’s the type of food you have for breakfast/brunch or they usually are served at parties and showers. I honestly try to limit myself to about 3 or 4 balls but who am I kidding I usually end up with double that amount. You want to stop but you can’t.
Well I decided to elevate this classic by adding some of my favorite ingredients like hash browns, jalapenos and of course cheese. If it didn’t already have sausage in it I swear I would have put bacon in it but then I would just end up with these loaded potato bites.
The best part is you can save them in the fridge for breakfast later in the week or store them in the freezer until your craving a quick and easy breakfast option. Second best thing about these sausage balls is the total time to make the whole dish, 30-minutes folks and not a minute more.
I’ve teamed up with the US Potato Board for these awesome babies. Here is some other information on all things potatoes. First, there are endless possibilities in the produce section – Russets, reds, yellows, whites, purples, fingerlings and petites all have distinct flavor and cooking properties. For mashed in minutes, today’s instant potatoes are better than ever because of advancements in the dehydrating process. And don’t forget to check out the frozen aisle for fries, hash browns, wedges, shreds, tater tots, slices and more! Simple as that!
ENJOY ~ Meagan
Preheat oven to 350 degrees F.
Add olive oil to a skillet over medium heat. Add hash browns and cook for 7 minutes stirring occasionally.
In a bowl combine sausage, jalapeno, bisquick, eggs, cheese, cooked hash browns and salt. Mix the mixture using your hands to insure its well incorporated.
Using a spoon or cookie scoop create 2 inch size balls and place on a baking sheet lined with parchment paper.
Bake for 20 minutes.
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Disclosure: I have a working relationship with the US Potato Board. I was compensated for this post but all opinions are 100% my own.