Sausages With Warm Tomatoes and Hash Browns

Photo by David Loftus
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 466 calories
    • Fat 27 g
    • Sat Fat 11 g
    • Cholesterol 71 mg
    • Sodium 1450 mg
    • Protein 30 g
    • Carbohydrate 28 g
    • Fiber 3 g


  1. Check 4tablespoons butter
  2. Check 1 1/2pounds russet potatoes, coarsely grated
  3. Check 1 onion, coarsely grated
  4. Check 1/2cup fresh flat-leaf parsley, chopped
  5. Check kosher salt and black pepper
  6. Check 2tablespoons olive oil
  7. Check 12 small links sweet Italian sausage (about 2 1/4 pounds)
  8. Check 1pint red or yellow cherry tomatoes, halved


  1. Melt the butter in a large skillet over medium heat. Add the potatoes and onion and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.
  2. Stir in half the parsley, 1 teaspoon salt, and ½ teaspoon pepper. Using a spatula, spread the potatoes, pressing into the skillet. Cook until a crust forms, 4 to 6 minutes.
  3. Break the potatoes apart, flip, and press again. Cook until another crust forms, 4 to 6 minutes.
  4. Reduce heat to medium-low, cover, and cook until tender and crisp, 8 to 10 minutes.
  5. Meanwhile, heat the oil in a second large skillet over medium heat. Prick the sausages with a fork and cook, turning occasionally, until golden brown and cooked through, 15 to 20 minutes. Transfer to plates.
  6. Pour off all but about 2 tablespoons of the fat from the second skillet. Add the tomatoes and ½ teaspoon each salt and pepper. Cook, tossing occasionally, until the tomatoes begin to soften, 2 to 3 minutes. Stir in the remaining parsley. Serve with the sausages and hash browns.