Sausage and potato hash is a one-pan meal made with juicy sausages and sauteed potatoes and onions. Cherry tomatoes and peas provide fresh sweetness and a splash of colour and chopped mushrooms add a final finishing touch.
After the success of my corned beef hash, which has proved very popular, I decided to create a different version of the recipe using sausages. And so my sausage and potato hash recipe was born!
This is a simple recipe that takes no time at all to prepare and cook, yet it's packed with flavour. If you're anything like me, and like to serve easy meals like sausage and chips on a Friday night, then I think you will enjoy this one-pan sausage and potato dish. Another great Friday night dish is my sausages in tomato and onion gravy.
Everything you need for a complete meal is in this one-pan recipe. There's protein in the form of sausages, carbohydrates from the potatoes, and lots of vegetables thanks to the onions, cherry tomatoes and peas.
Before frying the sausages, I like to remove them from their skins and form each one into three small balls. This is the only 'fiddly' bit about the recipe, but I like to do this for 2 reasons. The sausages cook faster, and the smaller pieces of sausage combine more easily with the potatoes.
Of course, you don't have to stick to my suggestions for the vegetables. You can use whatever you happen to have available. See the variations section below for some ideas.
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Why I think you'll love it
I think you are going to love this potato and sausage hash recipe.
- It's kid-friendly. I can't think of one child who doesn't love a plate of sausages and potatoes.
- It's economical. This is a great way to make a pound of sausages stretch to feed the entire family. Plus you can use up any vegetables you happen to have in the fridge!
- It's quick to make. From start to finish this dish only takes half an hour to make. Plus it's made in only one pan so there's minimal cleaning up to do afterwards.
- It adds variety to what would otherwise be a boring plate of sausages and chips.
- Leftovers make a tasty breakfast along with a fried egg!
Ingredients
This recipe will feed 4 people as a complete main meal.
- Sausages - use your favourite good quality sausage. I like to use a meaty pork Cumberland, but you could use beef sausages instead.
- Potatoes - should be peeled and cut into evenly-sized smallish pieces - about 1" cubes. I like to use a waxy potato as they tend to keep their shape when sauteed.
- Onions - peeled and thinly sliced. You can use a red onion if you don't have white onions.
- Mushrooms - use whatever mushrooms you have available. They should be cut into halves or quarters depending on side. Baby button mushrooms can be left whole.
- Cherry tomatoes - leave these whole.
- Peas - you can use fresh or frozen peas. If using fresh peas you should add them with the onions to give them time to cook; frozen peas will get added at the end.
- Olive oil - used for frying. You won't need too much because the sausages will release a small amount of fat and that can be used for frying the potatoes.
- Salt - I like to season the potatoes with salt while I'm frying them.
**You can find the exact ingredient measurements on the printable recipe card at the end of this post**
Instructions
Step 1: Remove the meat from the sausage casings and roll each sausage into three small balls. Use wet hands so that the sausage meat doesn't stick to your fingers.
Step 2: Heat the oil in a large frying pan or saute pan and arrange the sausage balls in a single layer.
Step 3: Fry the sausage balls on moderate heat for 3 to 4 minutes per side until browned all over and cooked through. Remove from the pan and set aside.
Step 4: Add another splash of oil to the pan (if necessary), add the potatoes and season them lightly with salt.
Step 5: Fry the potatoes on moderate heat, stirring occasionally, until they have browned. They should pick up any bits of sausage that may have stuck to the bottom of the pan. This should take about 5 minutes.
Step 6: Add the onions.
Step 7: Turn the heat to low, cover the pan with a lid and leave the onions and potatoes to saute for about 5 minutes or until the onions have turned translucent.
Step 8: Add the mushrooms, cherry tomatoes and frozen peas. Cover the pan with a lid and leave on low heat for another 5 minutes.
Step 9: Add the sausages back to the pan, turn up the heat to moderate and stir gently until the sausages are heated through. Serve hot.
Tips for a successful outcome
Here are my top tips to ensure your sausage and potato hash turns out perfectly:
- If you prefer leaving the sausages whole, you can skip the step for forming the balls and fry the sausages on medium heat until they are cooked through. Then either slice the sausages or leave them whole.
- If you do make sausage balls, do not try to turn them until they have browned on the bottom. This way they will firm up and be less likely to break up when you do turn them.
- When cutting the potatoes, make sure to cut them into evenly-sized pieces so that they all cook at the same time.
- Stir the potatoes as they are cooking so they brown evenly on all sides. After 5 minutes the potatoes should be half-cooked. They will continue to cook when you add the onions.
- When you add the onions ensure the heat is very low, otherwise the onions will burn. As the onions soften in the covered pan they will release moisture and steam with the potatoes. It should take around 5 minutes for the onions to turn translucent.
- The final 5 minutes in a covered pan will be sufficient to cook the mushrooms and soften the tomatoes.
- When heating the sausage in the final step, take care not to stir too vigorously or the tomatoes will break up.
Variations
This recipe can be varied in many different ways:
- Use a mixture of potatoes and sweet potatoes.
- Substitute the onions with leeks or use a mixture of the two.
- Fry a finely sliced red pepper (or capsicum) with the onions.
- 1Substitute the peas with whole kernel corn.
- Add whatever vegetables you have available - sliced green beans, halved Brussels sprouts, broccoli florets, diced carrots, cubed butternut etc. Just bear in mind the cooking time needed for the different vegetables and add them in the earlier steps if they need longer to cook.
- As mentioned above, leave the sausages whole, but do ensure they are fully cooked. The sausage balls only take a few minutes - whole sausages will take longer.
- Leave out the vegetables altogether and just cook the sausage, onions and potatoes (as a normal hash) and serve with a side of baked beans.
- Add a fried runny egg for an even more substantial meal.
I hope these variations gave you some inspiration. I'm sure you can think of many other ways you can make this meal your own!
Equipment
I like to make this dish in a large saute pan, which is slightly deeper than a frying pan. But as long as your pan is large enough to hold all the ingredients (and has a lid) it doesn't really matter. A large saucepan will do the job just as well.
You will also need a sharp knife and a chopping board for cutting up the vegetables.
Storage
Leftovers can be stored in a covered container in the refrigerator for up to three days. They make a delicious breakfast topped with a fried egg!
You can reheat the leftovers either in a pan on the stove top or in the microwave.
I haven't tried to freeze this dish as I don't think the cooked tomatoes would stand up well to being frozen and defrosted.
Save for later
If you would like to make this sausage and potato hash, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my one-dish recipes page for other easy meal ideas. Here are few you might enjoy:
📋The recipe
Sausage and potato hash
(Click the stars to rate this recipe)
Equipment
- Saute pan with lid
- Sharp Knife
- Chopping Board
- Spatula
Ingredients
- 1 pound / 450 grams pork sausages
- 1 pound / 450 grams potatoes peeled and cut into 1" cubes
- 1 large onion peeled and sliced
- 4 ounces / 113 grams mushrooms wiped and halved or quartered
- 4 ounces / 113 grams cherry tomatoes
- ½ cup / 80 grams frozen peas defrosted
- 1 - 2 tablespoons olive oil for frying
- ½ teaspoon salt optional
Instructions
- Remove the meat from the sausage casings and roll each sausage into three small balls. Use wet hands so that the sausage meat doesn't stick to your fingers.1 pound / 450 grams pork sausages
- Heat the oil in a large frying pan or saute pan and arrange the sausage balls in a single layer.1 - 2 tablespoons olive oil
- Fry the sausage balls on moderate heat for 3 to 4 minutes per side until browned all over and cooked through. Remove from the pan and set aside.
- Add another splash of oil to the pan (if necessary), add the potatoes and season them lightly with salt.1 pound / 450 grams potatoes, ½ teaspoon salt
- Fry the potatoes on moderate heat, stirring occasionally, until they have browned. They should pick up any bits of sausage that may have stuck to the bottom of the pan. This should take about 5 minutes.
- Add the sliced onions.1 large onion
- Turn the heat to low, cover the pan with a lid and leave the onions and potatoes to saute for about 5 minutes or until the onions have turned translucent.
- Add the mushrooms, cherry tomatoes and frozen peas. Cover the pan with a lid and leave on low heat for another 5 minutes.4 ounces / 113 grams mushrooms, 4 ounces / 113 grams cherry tomatoes, ½ cup / 80 grams frozen peas
- Add the sausages back to the pan, turn up the heat to moderate and stir gently until the sausages are heated through. Serve hot.
Notes
- If you prefer leaving the sausages whole, you can skip the step for forming the balls and fry the sausages on medium heat until they are cooked through. Then either slice the sausages or leave them whole.
- If you do make sausage balls, do not try to turn them until they have browned on the bottom. This way they will firm up and be less likely to break up when you do turn them.
- When cutting the potatoes, make sure to cut them into evenly-sized pieces so that they all cook at the same time.
- Stir the potatoes as they are cooking so they brown evenly on all sides. After 5 minutes the potatoes should be half-cooked. They will continue to cook when you add the onions.
- When you add the onions ensure the heat is very low, otherwise the onions will burn. As the onions soften in the covered pan they will release moisture and steam with the potatoes. It should take around 5 minutes for the onions to turn translucent.
- The final 5 minutes in a covered pan will be sufficient to cook the mushrooms and soften the tomatoes.
- When heating the sausage in the final step, take care not to stir too vigorously or the tomatoes will break up.
- Leftovers can be stored in a covered container in the refrigerator for up to three days. They make a delicious breakfast topped with a fried egg!
- You can reheat the leftovers either in a pan on the stove top or in the microwave.
- I haven't tried to freeze this dish as I don't think the cooked tomatoes would stand up well to being frozen and defrosted.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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