- 450g Potatoeswhite, peeled and cut into 2cm cubes
- 30g Butter
- 30g Olive oilfor frying
- 2 small ApplesCox’s apples, cored and cut into wedges
- 4 Herby Pork sausagescut into chunks
- 2 tsp Mustardwholegrain
- 3 sprigs Fresh thymeleaves picked
Sausage, Mustard & Apple Hash
I often make this Sausage, Mustard & Apple Hash when I need a quick midweek meal or if I have some leftover boiled potatoes hanging around. Hash originated as a way of using up leftovers. The word comes from the French verb hacher which means to chop. Basically the idea is that you chop up all your leftovers into similar sized chunks and fry them.
I like to use the classic combination of sausage, mustard, apple and potato for this hash. In the recipe, I describe how to cook the potatoes, but you can use leftovers if you have them. Start by caramelizing apples. Then cook the potato and the sausage in the same skillet. Once these are cooked, mix in the mustard and apple and you are ready to serve.
To make Sausage, Mustard & Apple Hash, you will need the following ingredients:
So, how to make Sausage, Mustard & Apple Hash?
Steps to make Sausage, Mustard & Apple Hash
1 | Cook potatoes | 5 |
Place the potatoes in a large pan of salted boiling water and cook for 4 mins. Drain using a colander and set them to one side to steam dry. | ||
2 | Melt butter in a skillet | 2 |
Place half the butter and 1 tbsp olive oil in a large skillet and melt over a medium-high heat. | ||
3 | Caramelize apples | 5 |
Place the apple wedges in the skillet and sauté on each side for about 5 minutes until the apples turn golden brown and start to caramelise. Remove the apples with a slotted spoon and place them on a plate. | ||
4 | Cook the potatoes and sausages | 15 |
Heat the rest of the butter and a some more olive in the same skillet oil over medium heat. Add the potatoes and sausage chunks and cook for 10-15 minutes until the potatoes and sausage turn crisp and golden brown. | ||
5 | Add apples and mustard | 1 |
Mix in the mustard and apple wedges. Sprinkle over some thyme leaves and season to taste. | ||
6 | Serve | |
Serve immediately with a bright watercress salad on the side. | ||
