Ingredients:

  • 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 lb high-quality pork or chicken sausage, sliced into 1/2-inch rounds
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme, finely chopped
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Add the cubed potatoes in a single layer and cook undisturbed for 8–10 minutes until a deep golden-brown crust forms.
  2. Toss the potatoes and move them to the edges of the pan. Add the sliced sausage to the center and cook for about 5 minutes until the fat renders and the sausage develops a mahogany-colored exterior.
  3. Lower the heat to medium. Stir in the sliced leeks and minced garlic. Cook for 4–5 minutes until the leeks are translucent and silky.
  4. Whisk the Dijon mustard and apple cider vinegar together, then pour over the hash. Toss with the fresh thyme, salt, and pepper to glaze all ingredients before serving.