Sausage and Carrot Potato Hash
- Savory
- Comforting
- Stovetop
- Oven
Golden pan-fried potatoes and sweet carrots with browned sausage and onion, finished with a knob of butter and a grating of nutmeg. A hearty one-pan dinner that needs nothing else.
- Total
- 45 min
- Prep 15 · Cook 30
- Serves
- 4
- Difficulty
- Easy
You'll practice: Simmering · Sautéing
Instructions
-
Peel the potatoes and cut them into 2 cm cubes. Peel the carrots and cut them into 1.5 cm pieces. Peel the onion and chop it finely.
~10 min
-
Put the potatoes in the pan, add 200 ml water and 0.5 tsp salt, cover and simmer over medium heat until the water has almost gone and the potatoes are just tender, about 10 minutes.
~10 min
Steaming in a shallow layer of salted water cooks the potatoes evenly through before frying, so the outside can later crisp without the centre staying raw.
Simmering Keep the heat at a gentle bubble so the potatoes cook through evenly; a hard boil breaks them up before they are tender.
-
While step 2 cooks
While the potatoes simmer, slice the sausages into 1.5 cm rounds and grate the nutmeg.
~3 min
-
Push the potatoes to one side, add the sausages and onion and fry over medium-high heat until the sausage is browned and the onion is soft, about 8 minutes, then stir everything together.
~8 min
Browning the sausage in a clear patch of hot pan develops flavour through the Maillard reaction, while the onions soften in the fat the sausage releases.
Sautéing Keep the pan hot enough that the sausage and potatoes sizzle on contact, and stir only occasionally so browning develops instead of steaming.
-
Add the carrots, 15 g butter, 0.5 tsp salt and 0.5 tsp black pepper and fry, stirring, until the carrots are tender and the potatoes are crisp and golden at the edges, 10 to 12 minutes.
~12 min
The butter helps conduct heat and brown the potatoes, and the salt draws out surface moisture so the edges can crisp rather than steam.
Let the hash sit undisturbed for a minute at a time between stirs near the end: the potatoes need contact with the hot pan to crisp, and constant stirring keeps them pale and soft.
Sautéing Keep the pan hot enough that the sausage and potatoes sizzle on contact, and stir only occasionally so browning develops instead of steaming.
-
Take the pan off the heat, stir in the remaining 15 g butter and the nutmeg, and taste for salt before serving.
~2 min
Stirring the nutmeg in off the heat preserves its delicate aroma, since frying it would drive off the volatile oils and leave it bitter.
A fine grating of nutmeg goes in off the heat because it turns bitter when fried; stir it through the butter at the end so the aroma stays fresh.
