Peel and shred the potato using a standard box grater.

Place the potato in a colander and run under cold water for 10 seconds, or until the water runs clear.

Shake off excess water, then transfer the potato to a clean tea towel. Bundle it up and squeeze hard to remove excess water, then transfer to a bowl.

Heat 1/2 tbsp of oil in a skillet over high heat. Cook the sausage, breaking it up as you go (like cooking ground meat/mince).

Add sausage to potatoes. Add remaining ingredients and mix to combine.

Wipe the skillet clean with a paper towel, discarding excess fat. Heat 1 tbsp oil in a skillet over medium high heat.

Place 1/4 cup of mixture in the skillet, and use the base of the cup measure to pat it down to about 8mm / 1/3" thickness. Repeat for however many you can fit in the skillet.

Cook until deep golden brown (about 3 minutes), then flip and cook the other side until golden brown and crispy.

Remove onto a rack and place in a low oven to keep warm while you cook the remaining hash browns.

Serve hot, garnished with extra scallions/shallots if desired.