Recipes
Smashed English muffins with sausage, hash browns and brown sauce
A toasted English muffin is filled with a juicy sausage patty, melted Red Leicester, a crispy hash brown, fried egg and a generous spoonful of our sticky and sweet brown sauce.
There is a little preparation involved, but the hash browns and brown sauce can both be made ahead. When you are ready to serve, simply cook the sausage patties, fry the eggs and bring everything together.
Makes
4 filled English muffins, with 4 additional hash browns and extra brown sauce
Preparation
The hash browns need to be pressed overnight, so begin preparing this recipe the day before you plan to serve it.
Ingredients
For the hash browns
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1 kg King Edward or Maris Piper potatoes
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2 tsp fine table salt, plus extra for seasoning
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½ tsp freshly ground black pepper
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Rapeseed oil, for deep-frying
For the homemade brown sauce
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2 Pink Lady apples, peeled, cored and diced
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1 medium red onion, roughly diced
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100 g pitted dates, roughly chopped
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75 g dark brown sugar
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1 tbsp English mustard
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2 tbsp tomato purée
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1 tbsp black treacle, molasses or pomegranate molasses
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200 ml apple juice
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100 ml orange juice
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75 ml sherry vinegar
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1 tsp ground mixed spice
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½ tsp smoked paprika
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½ tsp ground ginger
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½ tsp fine table salt
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1 tbsp Worcestershire sauce
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1 tbsp kuzu starch, arrowroot or cornflour
For the sausage patties
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400 g good-quality pork sausage meat
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1 tsp neutral oil, if needed
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Freshly ground black pepper, to taste
To assemble
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4 English muffins
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4 slices Red Leicester cheese
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4 medium eggs
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1 tbsp vegetable or rapeseed oil
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Fine table salt
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Freshly ground black pepper
Equipment
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Baking tray
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20 cm square metal tin or similarly sized dish
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Baking paper
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Box grater
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Heavy tray, saucepan or weights
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Deep, heavy-based saucepan or deep-fat fryer
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Temperature probe, if available
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Food processor or stick blender
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Fine sieve
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Cast-iron or heavy-based frying pan
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Burger press or a second small pan
Method
1. Partially cook the potatoes
Preheat the oven to 180°C/160°C fan/gas mark 4.
Place the whole, unpeeled potatoes on a baking tray and bake for approximately 25 minutes, depending on their size.
The potatoes should be around 80 to 90% cooked. They need to be tender enough to grate but still firm enough to hold their shape.
Remove the potatoes from the oven and leave them to cool until comfortable to handle.
2. Grate and season
Cut the cooled potatoes in half, then coarsely grate them into a large bowl.
You can leave the skins on for additional texture and flavour or remove them before grating for a smoother finish.
Add the salt and black pepper, then gently toss the potatoes together. Avoid overmixing, as this may break down the potato and give the hash browns a dense texture.
3. Layer and press
Line a 20 cm square metal tin with baking paper, leaving enough paper overhanging the sides to help lift out the potatoes later.
Add the grated potato in even layers, seasoning lightly between each one. Press each layer down firmly to remove any gaps.
Cover the surface with another sheet of baking paper. Place a second tray or saucepan on top and add enough weight to compress the potato evenly.
Transfer the tin to the fridge and leave the potatoes to press overnight.
4. Make the brown sauce
Place the diced apples, red onion, dates, dark brown sugar, English mustard, tomato purée and treacle in a medium saucepan.
Add the apple juice, orange juice, sherry vinegar, mixed spice, smoked paprika, ginger, salt and Worcestershire sauce.
Stir everything together and bring it to the boil over a medium heat, stirring regularly to prevent the sugar from catching.
Reduce the heat and simmer for 25 to 30 minutes, or until the apple, onion and dates are completely soft.
5. Thicken and blend
Add the kuzu starch, arrowroot or cornflour directly to the pan. Continue stirring for 2 to 3 minutes as the sauce thickens.
The starch does not need to be mixed with cold water first because the sauce will be blended.
Remove the pan from the heat and carefully blend the sauce until smooth. For a more refined finish, pass it through a fine sieve, pressing it through with the back of a spoon.
Taste and adjust the seasoning. Add a little more vinegar for sharpness, sugar for sweetness or salt to bring the flavours together.
Leave the sauce to cool, then transfer it to a clean, airtight container and refrigerate until needed.
6. Portion the hash browns
The following day, remove the weights and the top sheet of baking paper from the pressed potatoes.
Carefully lift the potato slab out of the tin and transfer it to a chopping board.
Cut it into eight rectangles or squares. Four will be used in the English muffins, leaving four additional hash browns to serve on the side or save for another meal.
Keep the portions chilled until you are ready to fry them. This helps them remain firm and hold their shape.
7. Shape the sausage patties
Divide the sausage meat into four equal portions of approximately 100 g each.
Roll each portion into a ball. There is no need to flatten the sausage meat before it goes into the pan, as it will be smashed during cooking.
If you do not have a burger press, use the base of a second small pan or another sturdy, flat utensil.
8. Cook the sausage patties
Preheat the oven to 180°C/160°C fan/gas mark 4.
Place a cast-iron or heavy-based frying pan over a high heat. Add a small amount of oil if your sausage meat is particularly lean.
Place the sausage portions in the hot pan, leaving enough room between them to spread.
Press each one down firmly with a burger press or the base of a second pan to create a thin patty. Cook for approximately 2 minutes, or until browned underneath.
Turn the patties over, then transfer the frying pan to the oven for approximately 4 minutes, or until the sausage is completely cooked through with no pink meat remaining.
Place a slice of Red Leicester on each patty during the final minute so that it begins to melt.
Remove the patties from the pan and keep them warm while you prepare the remaining ingredients.
9. Fry the hash browns
Pour the rapeseed oil into a deep, heavy-based saucepan, ensuring the pan is no more than half full.
Heat the oil to 190°C.
Working in batches, carefully lower the hash browns into the hot oil. Fry for approximately 4 to 6 minutes, turning when necessary, until deeply golden and crisp on every side.
Avoid overcrowding the pan, as this will lower the temperature of the oil and prevent the hash browns from becoming properly crisp.
Use a slotted spoon to transfer them to a tray lined with kitchen paper. Season immediately with fine table salt while they are still hot.
10. Toast the English muffins
Carefully wipe out the frying pan used for the sausage patties.
Return it to the hob over a medium heat. You want the pan to be hot, but not smoking.
Split the English muffins in half and place them cut-side down in the dry pan. Toast until golden, pressing them gently against the surface of the pan to create an evenly toasted, slightly smashed finish.
There is no need to add any oil or butter.
Remove the muffins from the pan and set them aside.
11. Fry the eggs
Reduce the heat to low or medium-low and add the oil to the pan.
Crack in the eggs and cook gently. The pan should not be excessively hot, as the egg whites need time to cook without overcooking the yolks.
Fry until the whites are set but the yolks remain soft, or cook them for longer if you prefer firm yolks. Season with a little salt and freshly ground black pepper.
12. Assemble the muffins
Spread a generous spoonful of homemade brown sauce over the base of each toasted English muffin.
Top each one with:
A melted Red Leicester sausage patty
A crispy layered hash brown
A fried egg
Another spoonful of brown sauce, if desired
Finish with the top half of the English muffin and serve immediately.
Chef’s tips
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Choose floury potatoes: King Edward and Maris Piper potatoes produce the fluffiest centre.
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Do not fully cook the potatoes: Partially cooking them allows you to grate them without the potato falling apart.
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Season between the layers: This distributes the seasoning throughout each hash brown.
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Use good-quality sausage meat: Ask your butcher for seasoned sausage meat or remove the skins from your favourite sausages.
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Smash the sausage immediately: Pressing the meat into the hot pan creates a thinner patty with plenty of caramelised surface area.
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Cover the cheese: If the cheese is not melting quickly enough, cover the pan briefly with a lid or another pan to trap the heat.
Make-ahead and storage
Brown sauce
Store the cooled brown sauce in a clean, airtight container in the fridge and use it within two weeks.
Hash browns
The pressed and portioned hash browns can be kept covered in the fridge for up to two days before frying.
Alternatively, freeze the portions on a lined tray until solid, then transfer them to a freezer-safe container. Freeze for up to one month and defrost thoroughly in the fridge before frying.
Sausage patties
The patties can be shaped up to one day in advance. Cover and refrigerate them until ready to cook.
Serving suggestion
Serve the filled muffins as they are for a substantial breakfast or brunch. For an even more generous plate, add the remaining hash browns on the side with extra homemade brown sauce for dipping.
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