Summer Sausage Hash with Mustard Seed Vinaigrette

A hearty hash showcasing summer sausage with crispy potatoes and a refined mustard seed vinaigrette. Good for brunch or a rustic dinner.

Why You'll Love Summer Sausage Hash with Mustard Seed Vinaigrette

Crispy potatoes, caramelized onions, and rich summer sausage get cut through by a grainy mustard vinaigrette with honey and thyme. Use a heavy cast iron skillet for the best browning, and warm the vinaigrette slightly before drizzling so it coats evenly.

Tips and Tricks

• Use a heavy cast iron skillet for superior browning.
• Warm the vinaigrette slightly before drizzling for better coating.
• Dice sausage evenly to ensure consistent searing.

Variations

• Substitute sweet potatoes for Yukon Gold for a sweeter flavor.
• Add chopped kale or spinach to the hash for extra greens.
• Stir in a touch of smoked paprika to the vinaigrette for smokiness.

Substitutions

• Use chicken sausage or smoked kielbasa if Maui Nui is unavailable.
• Swap apple cider vinegar for white wine vinegar.
• Replace honey with maple syrup.

Best served with

• Store leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat to regain crispness before serving.

Summer Sausage Hash with Mustard Seed Vinaigrette

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A hearty hash showcasing summer sausage with crispy potatoes and a refined mustard seed vinaigrette.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Breakfast, Brunch, Main Course

Cuisine: Modern American

Calories: 1301

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Hash

• 8 oz summer sausage sliced into ¼-inch coins
• 1 lb Yukon Gold potatoes diced small
• 1 yellow onion diced
• 1 teaspoon fresh thyme chopped
• 3 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Mustard Seed Vinaigrette

• 1 tablespoon grainy mustard
• 1 teaspoon Dijon mustard
• 2 tablespoon white wine vinegar
• 1 teaspoon honey
• 4 tablespoon olive oil
• Salt to taste
• Black pepper to taste

Equipment

• Cast iron skillet
• Slotted spoon
• Whisk
• Mixing bowl

Method

 

Make the Hash

1. Heat olive oil in a cast iron skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until beginning to crisp, about 8-10 minutes.
2. Add onion and thyme, cook until softened and lightly caramelized, 5-6 minutes.
3. Push vegetables to the side, add sausage coins, and sear until browned on both sides. Toss everything together and season with salt and black pepper.

Make the Vinaigrette

1. In a mixing bowl, whisk together grainy mustard, Dijon mustard, vinegar, and honey.
2. Slowly stream in olive oil while whisking until emulsified. Season with salt and black pepper to taste.

Combine and Serve

1. Transfer hash to a platter or individual plates.
2. Drizzle with mustard seed vinaigrette and serve immediately.

Nutrition

Calories: 1301kcalCarbohydrates: 97gProtein: 11gFat: 99gSaturated Fat: 14gPolyunsaturated Fat: 11gMonounsaturated Fat: 72gSodium: 256mgPotassium: 2129mgFiber: 13gSugar: 14gVitamin A: 120IUVitamin C: 101mgCalcium: 104mgIron: 5mg

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a hot skillet to re-crisp the potatoes; keep the vinaigrette separate until ready to serve.

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