Easy Sausage Potato Leek Dijon Mustard Hash Recipe

Equipment Needed

• Large skillet
• Cutting board
• Sharp knife
• Spatula

Ingredients

• 1 tablespoon olive oil
• 1 pound breakfast sausage (pork or chicken), casings removed
• 2 medium potatoes (Yukon Gold or Russet), peeled and diced into 1/2-inch cubes
• 1 large leek, white and light green parts only, thinly sliced and rinsed
• 2 cloves garlic, minced
• 1/2 cup chicken broth (or vegetable broth)
• 2 tablespoons Dijon mustard
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage from skillet and set aside, leaving any drippings in the pan.
2. Add the diced potatoes to the skillet. Cook, stirring occasionally, until tender and lightly browned, about 10-15 minutes. If needed, add a little more olive oil.
3. Add the sliced leeks and minced garlic to the skillet with the potatoes. Cook for another 5-7 minutes, until leeks are softened.
4. Return the cooked sausage to the skillet with the potatoes and leeks. Pour in the chicken broth and stir in the Dijon mustard. Mix well to combine all ingredients.
5. Cook for 2-3 minutes, allowing the sauce to thicken slightly and flavors to meld. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.

Notes & Tips

• For crispier potatoes, avoid overcrowding the pan. Cook in batches if necessary.
• You can use any type of sausage you prefer, such as Italian sausage or turkey sausage.
• Adjust the amount of Dijon mustard to your taste; add more for a stronger mustard flavor.
• This hash is great served with a fried egg on top for breakfast or brunch.

Nutrition (Per Serving)

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