Ingredients:

  • 1 lb Yukon Gold potatoes, cut into 1/2-inch cubes
  • 1 lb high-quality Italian sausage or Bratwurst, casings removed
  • 2 large leeks, white and light green parts only, cleaned and sliced into half-moons
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp smooth Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh thyme leaves, chopped
  • 2 tbsp unsalted butter
  • 0.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 4 large eggs (optional topping)

Instructions:

  1. Clean the 2 large leeks by slicing them into half moons first, then submerging them in a bowl of cold water. Give them a good swish and let the dirt settle at the bottom. Lift the leeks out rather than pouring the water out — this keeps the grit from falling back onto your clean vegetables. Pat them very dry with a kitchen towel.
  2. Place the 1 lb of cubed Yukon Gold potatoes in a skillet with a splash of water and a pinch of salt. Cover and steam for 5 minutes until just fork tender but not falling apart. Remove the potatoes and wipe the skillet dry.
  3. Brown the 1 lb of sausage in the skillet over medium high heat. Break it up with your spatula and cook until no longer pink and starting to crisp. Remove the meat with a slotted spoon, leaving the glorious rendered fat in the pan. If there isn't enough fat, add the 2 tbsp of unsalted butter now.
  4. Add the par cooked potatoes to the hot sausage fat. Spread them in a single layer and leave them alone for 3 to 4 minutes.
  5. Toss the potatoes once they have a golden crust.
  6. Add the cleaned leeks and 1 tsp thyme to the pan. Cook 5 minutes until leeks are translucent and sweet smelling.
  7. Stir the browned sausage back into the mixture.
  8. In a small jar, shake together the 2 tbsp grainy mustard, 1 tbsp smooth mustard, and 1 tbsp apple cider vinegar.
  9. Pour the mustard mixture over the pan. It will sizzle and steam, which is exactly what we want to deglaze the pan.
  10. Add the 0.5 tsp salt and 0.5 tsp black pepper.
  11. Turn the heat up for the last 2 minutes until the mustard starts to caramelize on the potato edges.
  12. In a separate small pan (or by making wells in the hash), fry the 4 large eggs.
  13. Place the eggs on top and serve immediately.