Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 lb pork sausage, removed from casings
  • 2 large leeks, white and light green parts only, sliced into half-moons
  • 2 tbsp extra virgin olive oil
  • 2 tbsp smooth Dijon mustard
  • 2 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Bring a pot of salted water to a boil. Par-boil the cubed potatoes for 5 minutes. Drain and let steam-dry for 2 minutes to ensure a crispy exterior.
  2. Heat a large cast-iron skillet over medium-high heat with a drizzle of olive oil. Add the sausage, breaking it into bite-sized chunks, and cook until deeply browned. Remove with a slotted spoon, leaving the fat in the pan.
  3. Add the par-boiled potatoes to the skillet in a single layer. Cook undisturbed for 8 minutes to develop a golden-brown crust.
  4. Toss the potatoes and add the sliced leeks, garlic, thyme, and smoked paprika. Sauté for an additional 4 minutes until leeks are softened.
  5. Return the sausage to the pan. Whisk the Dijon mustard with a teaspoon of water or oil and fold it into the hash, stirring to coat all ingredients evenly before serving.