This is my version of Sausage Potato Hash - and it's certainly no ordinary hash! First of all, the sausage part of the recipe utilises those leftover sausages you have hanging around your fridge or freezer from your last cookout or bbq.
The second difference is the herb dressing. Boy, this dressing it gooood!!! It takes everyday ingredients like sausage and potato to a whole new flavour level. I kid you not, we LOVE this recipe in our house - it's on regular rotation!
As I mentioned before, it uses leftover cooked sausages...I was recently at a friend's house for a bbq (cookout for any non-Australians reading this!) and when it came time to leave, the host asked if anyone wanted to take any of the leftovers home - well - I just had to jump onto the cooked sausages straight away! The host looked very surprised!
How to make sausage potato hash
- Add chopped potatoes, carrots and rosemary to a large non-stick frypan along with some olive oil, and cook covered for 8 mins.
- Remove the lid then add chopped sausages, onion and bacon and continue to fry for 8 - 10 mins, turning every 2 mins or so until everything has developed nice brown edges.
- Meanwhile, to make the dressing combine olive oil, dijon mustard, french mustard, fresh chives, fresh parsley, garlic infused olive oil and red wine vinegar in a small bowl and mix.
- When the sausage and vegetables are cooked to your liking, remove from the heat and immediately add dressing, mixing to coat - then serve with crusty bread.
This is one of those recipes I like to call cheap and cheerful - maximum flavour from low-cost everyday ingredients and also uses up your leftovers! Win/win/win!
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Lee-Ann ♥
Table of Contents
📖 Recipe
Sausage Potato Hash with Herb Dressing
Ingredients
Sausage and Potato Hash
- 2 teaspoon olive oil
- 2 carrots evenly diced
- 600 g potatoes evenly diced
- 1 teaspoon chopped fresh rosemary
- 6 cooked sausages, sliced I use whatever I have, usually pork or beef
- 3 rashers streaky bacon chopped
- 1 small red onion chopped
- crusty bread for serving
Herb Dressing
- 1 tablespoon olive oil
- 2 teaspoon garlic infused olive oil
- 2 teaspoon dijon mustard
- 2 teaspoon french mustard
- 2 tablespoon chopped fresh chives
- 3 tablespoon chopped fresh parsley
- 1 teaspoon red wine vinegar
Instructions
- Heat the olive oil in large non-stick frying pan over medium heat, then add potatoes, carrots & rosemary and stir well to coat.
- Place a tight-fitting lid on the pan and leave to cook on medium heat for 8 minutes - see my notes for suggestions if your pan doesn't have a lid.
- After the 8 minutes is up remove the lid and add sliced sausages, chopped onion and bacon to the same pan and stir well to coat.
- Allow everything to fry on medium heat (not covered) for 8-10 minutes (without moving), turning the hash every 2 minutes with a large spatula, (this will give you good colour and caramelisation).
- Meanwhile, to make the dressing add all of the dressing ingredients to a small bowl and mix well then set aside.
- Once the hash is finished cooking, turn the heat off and then add the dressing to the pan immediately and mix well to coat everything.
- Serve with crusty bread.
Notes
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i didn't have leftover sausages, but i cut up and cooked my sausages first. then set them aside this is a fantastic recipe. i will make it again as it was a big hit in my house. thank you
Absolute pleasure Judy! So glad everyone enjoyed it.
Made this tonight and it was full of flavour and delicious. enjoyed by all. Would definitely make again. Great way to use left over sausages.
That's great Carol, we eat it often here at home too!
I didn't have red wine vinegar or French mustard for the dressing. I added a bit more Dijon and substituted applecider vinegar and a dash of balsamic vinegar. Came out delicious!
Glad you enjoyed it, Tim - and great sub-ins!
Would this freeze well?
This recipe isn't suitable to freeze Mandi, sorry!
Dijon mustard is French mustard I’m confused why you have listed them as separate ingredients
Hi Dan! I have used two different mustards in the recipe. Dijon mustard (named after the Dijon region in France) and French mustard (which is not actually of French origin - despite the name "French"). This article may help clarify things https://en.wikipedia.org/wiki/Mustard_(condiment) My best suggestion would be to use a mustard that you enjoy the taste of.
Hope this helps, Lee-Ann x
Hey, do you normally peel the potatoes? I'm feeling lazy 🤣
Hi Lucinda! Yes I do, but that’s because I use a variety that are covered in dirt when you buy them. You could definitely sub with another potato variety that you use skin and all.
Made this for my family last night, they all loved it. Now they want me to make it even if the sausages aren’t leftovers. Thank you 😊
Yay Julie! So glad they enjoyed it! L x
Easy...quick...so tasty...
Thanks Laurie!
Hi, do I use cooked or uncooked bacon for this dish? Thanks!
Hi Lauren! Uncooked. L x
This sounds so delicious! Especially the dressing!
Thanks Hannah! The dressing is the best bit! Thanks for stopping by, L x