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Chopped sausages and vegetables in a silver pan with herb sauce
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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 482kcal
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

  • 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

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*