Sausage hash with mushrooms
Ingredients for one serving
Ingredients · Servings 1
- 100g Nuremberg Rostbratwurst (or Thuringian sausages as a substitute)
- 1 small red onion
- 5 brown mushrooms
- 1 tbsp rapeseed oil
- Salt
- Pfeffer
- 2 TL Butter
- ½ pack of fried potatoes (approx. 200 g)
- ¼ tsp dried marjoram
- 1/3 bunch of chives
Method
- Cut the sausages into slices about 1 cm thick. Peel the onion and halve it lengthwise, then cut the halves into thin strips. Clean the mushrooms, rub them clean, and cut them lengthwise into slices 3-4 mm thick.
- Heat the oil in a pan. Add the mushrooms and sauté over high heat for 2 minutes, then stir in the onion and simmer over low to medium heat for 3-4 minutes until softened. Season lightly with salt and pepper, stir in the butter and let it melt.
- Add the sausage slices and fried potatoes, and season with marjoram. Fry for another 5-6 minutes until nicely browned, stirring several times. Wash the chives, shake dry, and cut into small rolls. Sprinkle the hash with the chives and serve.
760 kcal pro Portion
Step 1 of 3
Cut the sausages into slices about 1 cm thick. Peel the onion and halve it lengthwise, then cut the halves into thin strips. Clean the mushrooms, rub them clean, and cut them lengthwise into slices 3-4 mm thick.
Step 2 of 3
Heat the oil in a pan. Add the mushrooms and sauté over high heat for 2 minutes, then stir in the onion and simmer over low to medium heat for 3-4 minutes until softened. Season lightly with salt and pepper, stir in the butter and let it melt.
Step 3 of 3
Add the sausage slices and fried potatoes, and season with marjoram. Fry for another 5-6 minutes until nicely browned, stirring several times. Wash the chives, shake dry, and cut into small rolls. Sprinkle the hash with the chives and serve.
