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
Method
Make the Hash
- 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.
- Add onion and thyme, cook until softened and lightly caramelized, 5–6 minutes.
- 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
- In a mixing bowl, whisk together grainy mustard, Dijon mustard, vinegar, and honey.
- Slowly stream in olive oil while whisking until emulsified. Season with salt and black pepper to taste.
Combine and Serve
- Transfer hash to a platter or individual plates.
- Drizzle with mustard seed vinaigrette and serve immediately.