Olhausen’s Sausage & Potato Hash
Olhausen Sausage & Cheesy Potato Hash: A Classic Breakfast Staple
Nothing beats a classic, no-fuss breakfast, and this Sausage & Cheesy Potato Hash made with Olhausen sausages delivers all the comfort and satisfaction you need.
Olhausen: The Sausages You Can Rely On
For generations, Olhausen has been a trusted name in Irish homes, known for its great-tasting, reliable sausages. Whether it’s a weekend fry-up or a simple midweek breakfast, Olhausen sausages bring traditional Irish flavour to every meal.
A Breakfast That Feels Like Dublin
This one-pan breakfast hash combines crispy, golden potatoes, melty Cheddar cheese, fresh tomatoes, and of course, juicy Olhausen sausages. The runny eggs baked on top complete this dish, making it hearty, wholesome, and utterly satisfying.
For this classic, easy-to-make meal, keep on reading…
Olhausen Sausage and Potato Hash
4
servingsIngredients
1 packet Mallon’s pork sausages
1 tablespoon of olive oil
2 large Rooster potatoes
1 red onion, finely sliced
3 sprigs of thyme, leaves stripped
Salt and pepper
150g Cheddar cheese, grated
4 slices of Proscuitto, torn
2 medium vine tomatoes, sliced
4 eggs
Directions
- Pre heat oven temperature 180oC/ Gas 4.
- Lay the sausages onto an oven tray and cook in a hot oven for 10 minutes until golden, turn every 5 minutes as they cook.
- Grate the potatoes, using the largest size and put into a clean tea towel, squeeze to remove as much water as possible from the potatoes. Tip into a bowl and mix with red onion slices, thyme, salt and pepper.
- Heat the oil in a large shallow casserole and fry the grated potato and onion until golden, stirring occasionally for about 15 minutes.
- Sprinkle grated cheese over the cooked potato hash and arrange slices of tomato with torn pieces of proscuitto and cooked sausages, then crack the eggs on top and place the casserole into a hot oven and bake for 5 – 10 minutes until the egg whites have set but the yolks are soft. Serve immediately.