Provençal Sausage Hash with Tomatoes

sausage hash on plate

Hash is an old-fashioned dish. You can make hash from leftover roast of any kind, and cooks like my grandmother never needed a recipe: just cook onions, potatoes, leftover meat in a pan, moisten with gravy, milk, or cream, season, and ta-da! dinner. So what’s Provençal sausage hash? It’s hash, made of sausage, with tomatoes and typical south-of-France seasonings.

Our pantry always has canned tomatoes and a bag of potatoes. We frequently have a roll of sausage in the fridge, and if we thought ahead or there was a good sale, we might have a couple rolls in the freezer. So this hash definitely counts as a pantry meal

Besides, it’s great for breakfast, lunch, or dinner. You can tweak the seasonings, but we usually stick with garlic and rosemary, and if we want to be fancy, we’ll call it Provençal Sausage Hash – though ar our house, it’s also known as “that fabulous sausage glop”. Maybe you’ll like it as much as we do.

start with the potatoes

Heat oil over med heat in a deep 12-in skillet that has a lid. Meanwhile, scrub the potatoes, and either peel them (if you wish) or leave the peel on. Cut them into 3/4” cubes, adding them to the pan as you cut. Raise heat to high, then cover and cook until the potatoes are partially browned, stirring occasionally. While the potatoes cook, peel & mince the garlic, and set it aside.

add sausage

When the potatoes are partly browned and starting to be tender, add the sausage to skillet, breaking it up into clumps. Cook until potatoes are golden and sausage has browned, 8–10 minutes or so. Stir often, so that the sausage crumbles into bite-sized pieces.

add seasonings and tomatoes

Add the minced garlic and the rosemary to the pan. Stir well to distribute, and then add the diced tomatoes with any juice in the can. Cook the hash until half of the liquid evaporates, and the hash comes together:  2-3 minutes more.

Serve hot. You might like to top this with an egg, or pair it with toast, or even roll it up in a flour tortilla. Refrigerate any leftovers, and be prepared to fight for your share as a midnight snack.

 

sausage hash on plate

Provençal Sausage Hash with Tomatoes

Course: Breakfast, Main Course
Cuisine: French, American
Keyword: tomatoes, sausage, hash, potatoes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Sausage hash with potatoes and tomatoes and typical south-of-France seasonings.
Print Recipe

Ingredients

  • 1 tbsp olive oil
  • 1 lb medium red potatoes (500g)
  • 4-5 cloves garlic, peeled & minced
  • 1 pound breakfast sausage (500g)
  • 1 tsp dried rosemary
  • 1 14.5 oz can diced tomatoes

Instructions

  • Heat oil over med heat in a deep 12-in skillet that has a lid. Meanwhile, scrub the potatoes, and either peel them (if you wish) or leave the peel on. Cut them into 3/4” cubes, adding them to the pan as you cut. Raise heat to high, then cover and cook until the potatoes are partially browned, stirring occasionally. While the potatoes cook, peel & mince the garlic, and set it aside.
  • When the potatoes are partly browned and starting to be tender, add the sausage to skillet, breaking it up into clumps. Cook until potatoes are golden and sausage has browned, 8–10 minutes or so. Stir often, so that the sausage crumbles into bite-sized pieces.
  • Add the minced garlic and the rosemary to the pan. Stir well to distribute, and then add the diced tomatoes with any juice in the can. Cook the hash until half of the liquid evaporates, and the hash comes together:  2-3 minutes more.
  • Serve hot. You might like to top this with an egg, or pair it with toast, or even roll it up in a flour tortilla. Refrigerate any leftovers, and be prepared to fight for your share as a midnight snack.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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