Pork Sausage and Cheddar Hash


  1.  Cut sausages into 1/2-inch slices. Cook in very large sauté pan over medium heat until browned on all sides. Transfer to paper towels and let cool.
  2. Melt butter in the same sauté pan. Add whites and light green parts from scallions to pan reserving the dark greens of the scallions for garnish. Sauté for 2 minutes. Add potatoes and sliced sausages to the pan, pressing into an even layer. Cook 4 minutes or until potatoes brown on the bottom. Use a large spatula to turn hash and continue cooking until browned on all sides. 
  3. For each serving, spoon 1/12 of hash onto an oven proof serving plate. Top with 1/4 cup cheese and broil 3 to 4 inches from heat source just until cheese melts. Garnish with scallion tops and serve with sour cream.


  • 3/4 pound Jones Dairy Farm Sausage Link(s), Fully Cooked Pork
  • 1/4 cup Nature's Best Dairy® Butter
  • 1 cup Nature's Best Dairy® Sour Cream
  • 10 cups Peak Fresh Produce® Potato(es), Russet, diced, cooked
  • 12 Peak Fresh Produce® Scallion(s), sliced
  • 3 cups West Creek® Cheese, Cheddar, Sharp , shredded