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!
Sausage Potato Hash with Herb Dressing
Sausage Potato Hash with Herb Dressing - a sausage hash using leftover cooked sausages with a herby mustard dressing.
Sausage and Potato Hash
- 2 tsp olive oil
- 2 carrots evenly diced
- 600 g potatoes evenly diced
- 1 tsp 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
- 1 tbsp olive oil
- 2 tsp garlic infused olive oil
- 2 tsp dijon mustard
- 2 tsp french mustard
- 2 tbsp chopped fresh chives
- 3 tbsp chopped fresh parsley
- 1 tsp red wine vinegar
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.
My large non-stick frypan that I cook this dish in doesn't come with a lid, so I improvise. You could use a baking sheet or in my case I have a commercial size metal pizza pan (which won't fit in my oven!) which I cover the pan with. I also sit something heavy on top of the pizza pan so I get a good seal.
The potatoes I have used for this recipe are sebago.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*