Eastern EuropeanMedium · Hot
Sausage and Potato Hash with Butter-Fried Onions
A hearty Eastern European hash of crispy potatoes and savory sausage topped with sweet butter-fried onions and fresh dill. Frugal, comforting, and full of grandmotherly love.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prepare the ingredients
1
Peel and dice the potatoes into roughly 1-inch cubes. Cut the sausage into thick rounds. Thinly slice the yellow onion.
Cook the hash
2
In a large heavy-bottomed pan or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the diced potatoes in a single layer and cook, stirring occasionally, until golden and nearly tender, about 12 to 15 minutes.
Butter-fry the onions and combine
4
Add the remaining 2 tablespoons of butter to the pan. Add the sliced onions and cook over medium-low heat, stirring often, until they become soft, golden, and sweetly fragrant, about 8 to 10 minutes. Mix everything together gently.
Season and serve
5
Sprinkle the salt, black pepper, and paprika over the hash. Toss everything together with your wooden spoon until evenly seasoned.
6
Remove from heat and shower generously with fresh dill. Serve hot, with a dollop of yogurt or soured cream if you like.
C
Nutri-Score
Fair balance
A–E · lower is better · score 8
Calories
497
per serving
Source of protein · 16gLow sugar · 5g
Protein
16g
Carbs
27g
Fat
37g
Sat. fat
14g
Fiber
5g
Sugar
5g
Sodium
1394mg
Gluten FreeVegetarian OptionSodium ConsciousHeart HealthyDiabetes FriendlyHigh ProteinSatiety FocusedBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.5
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Land
39Pt
Runoff
0.1g P
Sausage, sliced into rounds drives 84% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderChewyCaramelized
Aromas
HerbalButterySmokySavoryCaramelized
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Sausage must reach minimum internal temperature of 165°F (74°C) to eliminate harmful bacteria. Use a meat thermometer to verify doneness before serving.
Cross Contamination
Use separate cutting boards and utensils for raw sausage. Wash hands, surfaces, and all tools with hot soapy water after handling raw meat before contact with other ingredients.
Storage
Refrigerate leftover hash within 2 hours of cooking. Store in airtight container and consume within 3-4 days. Reheat thoroughly to 165°F before eating.
High Risk Population
Ensure sausage is fully cooked for vulnerable populations including young children, elderly, pregnant individuals, and immunocompromised persons.
Handling
Keep raw sausage cold until ready to cook. Do not leave at room temperature for more than 2 hours total preparation and cooking time.
Dairy Toppings
If serving with yogurt or soured cream, ensure dairy toppings are refrigerated until serving and are not left at room temperature for more than 2 hours.
Pro Tips
Technique
The secret to crispy potatoes is patience — do not stir them too much! Let them sit in the pan for a few minutes so they can form a golden crust. If you keep moving them around, they will only steam and turn soft.
Substitution
If you cannot find good Polish sausage, use any smoked sausage or kielbasa — the smoky flavor pairs beautifully with the potatoes and butter.
From the chef
When my babcia had nothing in the icebox but a few old potatoes and some sausage ends, she would make this hash and we would eat like kings. The secret is patience — let the butter and onions do their slow dance together, and they will forgive you for everything else you do wrong in this life.
TagsHeartyComfort FoodOne PanPotatoSausageDillButterFrugal
AllergensMilkEggsWheatSoyGluten
Source: generated · June 10, 2026