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Potato and sausage hash

  • 4
Potato and sausage hash


  • 750 grams potatoes, well scrubbed
  • 8 thick meaty sausages
  • 2 red onions, peeled and cut into wedges
  • 1 tablespoon oil
  • salt and pepper
  • 25 grams butter
  • 1½ tablespoons flour
  • 2 tablespoons tomato paste
  • ½ cup each red wine and beef stock
  • 200 grams button mushrooms, sliced
  • 1 tablespoon butter


  1. Cut the ptoatoes into 3cm pieces. Twist then cut the sausages to make 16 small ones. Toss the potatoes, sausages and onion in the oil and place in a large roasting dish.
  2. Season with salt and pepper and cook at 200ºC for 30 minutes.
  3. Heat the butter in a saucepan, add the flour and cook for one minute. Add the tomato paste, red wine and beef stock, stirring to make a thick sauce. Keep warm.
  4. Pan-fry the mushrooms in butter until golden. Pour the sauce on to the potatoes and sausages, then sprinkle over the mushrooms. Serve immediately.

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