A roasted potato & sausage hash full of juicy summer cherry tomatoes, tossed with spicy tomato butter, and topped with slightly crispy fried eggs. It’s an indulgent savory breakfast dish that’s full of zesty flavor and bold heat.
sausage & potato hash – the details
I’ve made this roasted potato & sausage hash many, many times now. At first to get the recipe just right. And then simply because I craved it.
The savory Italian sausage, the satiating potatoes, the sweet bursts of caramelized cherry tomatoes, all of the garlicky goodness, and the perfect amount of heat from the zesty butter. It’s a recipe that hits all of the right notes.
You’ll start by making the spicy tomato butter. Whenever I’m making any type of flavored butter, I use at least a half pound of softened butter to start. Any less will have a hard time blending up in a standard food processor. I also think if you’re going to make it, you might as well have extra to re-purpose.
This butter has tomato paste, grated garlic, lemon zest, smoked paprika, and crushed red pepper giving it lots of bold flavor and a beautiful aroma. It’s a little sweet, a little smoky, with just the right amount of heat. You could use the extra on toast, melted into a pasta sauce, or even brushed over grilled vegetables.
The hash starts off by roasting sliced fingerling potatoes until slightly crisp and tender. While those are in the oven, you’ll brown off some Italian sausage and then cook cherry tomatoes with shallots until caramelized. Everything comes together with the tomato butter and fresh parsley.
The final component is a fried egg or two on top to complete the meal. I like to add a little more of the butter to the skillet when cooking the eggs so that it coats and sizzles around the edges.
Top everything with a generous amount of grated parmesan cheese and more parsley for good measure.
PrintRoasted Potato & Sausage Hash with Spicy Tomato Butter
a hash of roasted fingerling potatoes, Italian sausage, and cherry tomatoes tossed with spicy tomato butter and topped with fried eggs
servings: 4
Ingredients
Spicy Tomato Butter
- ½ lb salted butter, softened
- 4 tbsp tomato paste
- 4 garlic cloves, grated
- 2 tsp lemon zest
- 1 tsp smoked paprika
- 1 tsp crushed red pepper
Sausage & Potato Hash
- 1 ½ lbs fingerling potatoes, sliced ¼”
- olive oil
- kosher salt
- 1 lb raw mild italian pork sausage
- 1 pt cherry tomatoes, halved lengthwise
- 4 shallots, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp chopped parsley
- 8 eggs
- grated parmesan cheese, for topping
Instructions
- Preheat the oven to 425°F.
- For the spicy tomato butter, combine the softened butter, tomato paste, garlic, lemon zest, paprika, crushed red pepper, and a pinch of salt in the bowl of a food processor. Blend until smooth, scraping down the bowl as needed.
- Place the sliced potatoes onto a sheet pan. Generously drizzle with olive oil and toss to coat. Spread the potatoes into an even layer. Season with a pinch of salt. Roast for 20 minutes, or until golden and tender.
- Meanwhile, heat a 12” cast-iron skillet over medium-high heat. Add enough olive oil to coat the bottom. When the oil is hot, add the sausage. Use a wooden spoon to break it into smaller pieces as it begins to brown. Cook for 5-6 minutes until browned and cooked through, stirring often. Transfer the sausage to a plate.
- Reduce the heat to medium. Add the tomatoes and shallots. Cook for about 10 minutes, stirring occasionally. Stir in the garlic. Reduce the heat to low and cook for 5 more minutes.
- Add the potatoes and sausage to the skillet. Add 2 heaping tablespoons of the spicy tomato butter and the parsley. Stir well to melt the butter. Season with salt to taste. Let the hash stay warm on low heat.
- Meanwhile, heat a 12” non-stick skillet over medium heat. Add a drizzle of olive oil to coat the bottom. Crack 4 eggs into the skillet. Reduce the heat to low and cook for about 2 minutes, or until the whites are almost set. Add a big dollop of the spicy tomato butter. Cover the skillet with a lid and cook for another 30 seconds or so until the eggs are slightly crisp and cooked to your liking, swirling the pan to coat them in the butter.
- Transfer the eggs to a plate, wipe out the skillet, and repeat with the remaining eggs. Serve the hash with the eggs over top. Garnish with lots of parmesan cheese and any extra parsley.
Notes
Store the remaining spicy tomato butter in an airtight container in the fridge and use for other dishes. It’s great slathered onto toast, melted into pasta, or used as a coating for grilled vegetables.
My husband and I made this today. We used shredded frozen hashbrowns for convenience. He said it was heaven for breakfast!