Ingredients:

  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 2 quarts water
  • 1 tbsp salt
  • 1 lb Italian sausages, casings removed and crumbled
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 2 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Bring 2 quarts of salted water to a boil. Add cubed potatoes and par-boil for 10 minutes until the exterior is tender but the center remains firm.
  2. Drain potatoes in a colander and shake them to roughen the edges; this 'scuffing' activates the starches for a crispier crust.
  3. Heat avocado oil in a 12-inch cast-iron skillet over medium-high heat. Add the crumbled sausage and cook until browned and fats are rendered.
  4. Add the butter to the skillet along with sliced leeks and garlic. Sauté until the leeks reach a soft, jam-like consistency.
  5. Fold the par-boiled potatoes into the skillet. Press them down into an even layer and cook undisturbed for 5 minutes to develop a mahogany crust. Flip and repeat for another 3-5 minutes.
  6. Stir in the Dijon mustard, apple cider vinegar, and fresh thyme. Toss to allow the mustard to emulsify with the rendered fats and coat the hash.
  7. Season with black pepper and garnish with fresh parsley. Serve immediately.