Sausages With Warm Tomatoes and Hash Browns

Sausages With Warm Tomatoes and Hash Browns
David Loftus
Serves 6
preparation
25
minutes
cooking
35
minutes

Ingredients

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

Directions

  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.
Katy Sparks
February 2005

Nutritional Information

  • Per Serving
  • Calories 466
  • Fat 27 g
  • Sat Fat 11 g
  • Cholesterol 71 mg
  • Sodium 1450 mg
  • Protein 30 g
  • Carbohydrate 28 g
  • Fiber 3 g
What does this mean? See Nutrition 101.