One-Skillet Sausage and Potato Hash 4.000

Deb Lindsey for The Washington Post

Dinner in Minutes Oct 3, 2017

You can't beat this for simplicity -- the cubes of potatoes develop crisped edges and pick up flavor from the onions; a store-bought link of smoked sausage yields just the right amount of meat for the mix.

Leftovers taste great cold or warmed up in a skillet next to sunny-side-up eggs.

Yellow-fleshed potatoes will taste nice and buttery. But waxy red potatoes will work as well; see the VARIATION, below.

Serve with a salad.

To read the accompanying story, see: For your dinner, not just any old skillet hash will do.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • 2 pounds Yukon Gold or Dutch Baby Gold potatoes (may use red-skinned potatoes; see the VARIATION, below)
  • 3 small or 2 medium onions
  • 1/4 cup grapeseed oil
  • Kosher salt
  • Freshly ground black pepper
  • 13 ounces smoked Polish turkey sausage (may substitute cured/cooked andouille sausage)
  • Leaves from 2 stems rosemary

Directions

Scrub the potatoes, then cut them into 1/2-inch chunks. Coarsely chop the onions.

Heat the oil in a large cast-iron skillet over high heat. Once the oil shimmers, stir in the potatoes and onions to coat. Cook for 10 to 12 minutes, stirring several times to avoid scorching. Season with a good pinch each of the salt and pepper.

Meanwhile, cut the sausage on the diagonal into 1/4-inch slices. Finely chop the rosemary.

Reduce the heat to medium; stir in the sausage and half the rosemary. Cook for 10 to 12 minutes, stirring often to keep the sausage from scorching, until the sausage and some potatoes are crisped at the edges. Add the remaining rosemary in the last minute or two of cooking. Taste and season with more salt and/or pepper, as needed.

VARIATION: If you’d like to use red-skinned potatoes, cook them with the onions for the initial 10 to 12 minutes, then add 1/2 cup water to the pan; once the water has evaporated (and the potatoes are more tender), continue with the recipe as directed above.

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Recipe Source

Adapted from “The Farmhouse Chef: Recipes and Stories From My Carolina Farm,” by Jamie DeMent (University of North Carolina Press, 2017).

Tested by Bonnie S. Benwick.

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