Sausage Potato Leek Dijon Mustard Hash Recipe
350kcal
Ingredients
- 1 lb sausage pork, turkey, or chicken, sliced or crumbled
- 3 medium potatoes diced
- 2 leeks cleaned and thinly sliced
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional: fresh herbs thyme, parsley
Equipment
- Large skillet or frying pan
- Medium pot (for parboiling potatoes)
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring spoons
Method
- Prep potatoes: Parboil diced potatoes in salted water until just tender. Drain and set aside.
- Cook sausage: In a large skillet over medium heat, cook the sausage until browned. Remove excess fat if needed.
- Sauté leeks: Add leeks to the skillet and cook until soft and fragrant.
- Combine ingredients: Add potatoes to the skillet and cook until golden and slightly crispy.
- Add Dijon mustard: Stir in Dijon mustard, coating the hash evenly. Season with salt, pepper, and optional herbs.
- Finish cooking: Cook an additional 2–3 minutes until heated through. Serve immediately.
Notes
- Freezer-friendly: Cook completely, cool, and store in airtight containers for up to 2–3 months. Reheat in a skillet or oven to retain crispiness.
- Quick-prep tip: Pre-cook sausage and parboil potatoes in advance; store separately in the fridge for up to 3–4 days.
- Variations: Substitute sweet potatoes, add roasted vegetables, or use plant-based sausage for vegetarian adaptation.
- Serving ideas: Pair with fried or poached eggs, wrap in a tortilla, or serve alongside grains for a hearty meal.
