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A bowl of crispy diced potatoes mixed with sausage slices, topped with a poached egg that is beginning to ooze its runny yolk over the savory hash.

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
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Course: Breakfast, Brunch, Main Course
Cuisine: Modern American
Calories: 1301
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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