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Chopped sausages and vegetables in a silver pan with herb sauce

Sausage Potato Hash with Herb Dressing

Sausage Potato Hash with Herb Dressing - a sausage hash using leftover cooked sausages with a herby mustard dressing.

Course Main Course
Cuisine Modern Australian
Keyword sausage potato hash, sauasage hash, potato hash skillet
Total Time 30 minutes
Servings 4
Calories Per Serve 482 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

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

Herb Dressing

  • 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

Instructions

  1. Heat the olive oil in large non-stick frying pan over medium heat, then add potatoes, carrots & rosemary and stir well to coat.

  2. 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.

  3. 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. 

  4.  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). 

  5. Meanwhile, to make the dressing add all of the dressing ingredients to a small bowl and mix well then set aside.

  6. 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.

  7.  Serve with crusty bread.

Recipe Notes

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*