Hands-On Time
25 Mins
Total Time
35 Mins
Yield
Serves 6
David Loftus

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 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.

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Ratings & Reviews

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Reviews
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