Roasted Potato & Sausage Hash with Spicy Tomato Butter

a hash of roasted fingerling potatoes, Italian sausage, and cherry tomatoes tossed with spicy tomato butter and topped with fried eggs

servings: 4



Spicy Tomato Butter

  • ½ lb salted butter, softened
  • 4 tbsp tomato paste
  • 4 garlic cloves, grated
  • 2 tsp lemon zest
  • 1 tsp smoked paprika
  • 1 tsp crushed red pepper

Sausage & Potato Hash

  • 1 ½ lbs fingerling potatoes, sliced ¼”
  • olive oil
  • kosher salt
  • 1 lb raw mild italian pork sausage
  • 1 pt cherry tomatoes, halved lengthwise
  • 4 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 2 tbsp chopped parsley
  • 8 eggs
  • grated parmesan cheese, for topping


  1. Preheat the oven to 425°F.
  2. For the spicy tomato butter, combine the softened butter, tomato paste, garlic, lemon zest, paprika, crushed red pepper, and a pinch of salt in the bowl of a food processor. Blend until smooth, scraping down the bowl as needed.
  3. Place the sliced potatoes onto a sheet pan. Generously drizzle with olive oil and toss to coat. Spread the potatoes into an even layer. Season with a pinch of salt. Roast for 20 minutes, or until golden and tender.
  4. Meanwhile, heat a 12” cast-iron skillet over medium-high heat. Add enough olive oil to coat the bottom. When the oil is hot, add the sausage. Use a wooden spoon to break it into smaller pieces as it begins to brown. Cook for 5-6 minutes until browned and cooked through, stirring often. Transfer the sausage to a plate.
  5. Reduce the heat to medium. Add the tomatoes and shallots. Cook for about 10 minutes, stirring occasionally. Stir in the garlic. Reduce the heat to low and cook for 5 more minutes.
  6. Add the potatoes and sausage to the skillet. Add 2 heaping tablespoons of the spicy tomato butter and the parsley. Stir well to melt the butter. Season with salt to taste. Let the hash stay warm on low heat.
  7. Meanwhile, heat a 12” non-stick skillet over medium heat. Add a drizzle of olive oil to coat the bottom. Crack 4 eggs into the skillet. Reduce the heat to low and cook for about 2 minutes, or until the whites are almost set. Add a big dollop of the spicy tomato butter. Cover the skillet with a lid and cook for another 30 seconds or so until the eggs are slightly crisp and cooked to your liking, swirling the pan to coat them in the butter.
  8. Transfer the eggs to a plate, wipe out the skillet, and repeat with the remaining eggs. Serve the hash with the eggs over top. Garnish with lots of parmesan cheese and any extra parsley.


Store the remaining spicy tomato butter in an airtight container in the fridge and use for other dishes. It’s great slathered onto toast, melted into pasta, or used as a coating for grilled vegetables.