Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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Credit: David Loftus

Recipe Summary

total:
35 mins
hands-on:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Break the potatoes apart, flip, and press again. Cook until another crust forms, 4 to 6 minutes.

  • Reduce heat to medium-low, cover, and cook until tender and crisp, 8 to 10 minutes.

  • 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.

  • 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.

Nutrition Facts

466 calories; fat 27g; saturated fat 11g; cholesterol 71mg; sodium 1450mg; protein 30g; carbohydrates 28g; fiber 3g.
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