Thursday, March 3, 2011

Amazing Transformation—Roasted Potatoes with Herbs de Provence to Sausage Hash Brown

Roasted Potatoes with Herbs de Provence

Yes, amazing transformation!  Unfortunately, it’s not on my body (I wished though)!  hahaha…of course, I’m talking about food here on my blog.  If you ever run out of side dish ideas, here’s a quick and simple recipe for you. Roasted Potatoes with Herbs de Provence.  I found some multi-color mini potatoes from the market the other day, they were perfect for roasting.  Simply drizzle them with olive oil, season with salt, pepper and Herbs de Provence.  Roasted in the oven until they are golden brown and fork tender.  I love the fragrant that the Herbs de Provence brings to this dish, it really made the flavor pops and not over-powering the natural flavor of the potatoes.

Roasted Potatoes with Herbs de Provence

We couldn’t finished all of the potatoes that night, so, I saved them for the next day and transformed them into Sausage Hash Brown.  To make the sausage hash brown, I used some red onions, green, red and yellow bell peppers and ground pork (yeah, I didn’t have sausage at home so I made my own).  I think it’s healthier to make your own sausage because you can use leaner meat or even substitute with ground turkey.


Chopped up the vegetables, seasoned the ground pork.  Then, brown the meat and sautéed the vegetables until they are crisp-tender.  Tossed them back together and there you have it.  It’s that simple. 

Sausage Hash Brown

For a finishing touch, I added a dollop of sour cream and sprinkles of green onions on top.  My kids gobbled up their hash brown in record time!  It was that delicious.

Sausage Hash Brown

Last but not least, I'm submitting this recipe to Kitchen PLAY's Progressive Party. The US Potato Board is also sponsoring a wonderful giveaway here at Kitchen PLAY. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win $100 (6 prizes total).  The deadline is April 15, 2012. Please review the complete contest rules before entering. Good luck!

Roasted Potatoes with Herbs de Provence:
2 pounds of multi-color mini potatoes (or any varieties you can find)
2 tablespoon olive oil
2 teaspoons Herbs de Provence
Kosher salt and freshly grounded black pepper to taste

Heat oven at 475F.  Wash, pat dry and cut potatoes into 1 1/2-inch cubes.  Just make sure they are all around the same size for even cooking.  I left the skin on because that’s the good stuff.

Place potatoes on a baking pan, drizzle with olive oil and slightly toss to coat.  Arrange potatoes in a single layer.  Season with Herbs de Provence, salt and pepper.

Roast in oven for 20 minutes, insert a fork to check doneness.  If they’re not as fork tender as you like, put them back to the oven and roast for another 5 minutes until you’re satisfied.  Total roasting time depends on the size of the potatoes.

Rest for 3-5 minutes before serving.  They’re extremely hot when they’re first out of the oven.

Sausage Hash Brown:
1 pound of Roasted Potatoes with Herbs de Provence
1 pound of ground pork (I used lean ground pork, you can also use ground turkey)*
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon sweet paprika
1/2 teaspoon fennel seeds, toasted and grinded
1 red onion
1/2 each of green, red and yellow bell peppers
2 green onion, finely chopped
Sour cream

In a large mixing bowl, mix ground pork with salt, pepper, paprika, and grounded fennel seeds. 
Diced the potatoes and vegetables into bite-size pieces.

In a heavy sauté pan over medium-high heat, add a tablespoon of olive oil and brown the ground pork until cook through.  Break them up into bite-size pieces with a wooden specula while browning. Place in a large serving bowl and set aside.

In the same skillet, add 2 teaspoons of olive oil and sauté the potatoes until edges are brown.  Remove from heat and place them into the same bowl with the meat.

Add a teaspoon of olive oil in the same skillet and sauté the vegetables until crisp-tender.  Add the meat and potatoes mixture back to the pan and cook until heated through.
Serve with sour cream and sprinkle with green onions on top.

*Note: if you used ground pork butt, which contains higher percentage of fat, use less oil while cooking and might need to drain off excess oil before cooking the potatoes and vegetables.


  1. Looks beautiful and I bet the hash tastes amazing. I love the different color potatoes.

  2. Your hashbrowns are making me drool and that is so unacceptable at work. Those purple potatoes are so gorgeous. What great ways to celebrate such beautiful produce. Your photos are so clear and bright! I am still trying to accomplish that.

  3. Both of these sound wonderful. I love roasted potatoes, but I've never tried seasoning them that way. I usually use rosemary alone. I'll try this. Aren't the purple potatoes fun? I can't find them often, but always buy them when I see them.

  4. Yum! We often do this transformation when we're camping. Potatoes, drizzled in olive oil, with some herbs, wrapped in aluminum foil and tossed in the fire along the edge. Onions and peppers for the sausages. The next morning anything leftover becames hash browns in one of the big castiron skillets.

    Love the bright pop of purple in yours.

  5. These potatoes look great! Very eye catching and beautiful colours. What does the violet one taste like, starchy or sweeter? I've never seen this one before! Yvette x

  6. Those potatoes sound luscious. I have some locally grown herbes de Calaveras (Provence). I'll simply have to make the trip to swing by Costco and pick up a bag of those wonderful multicolored fingerling potatoes and make this.

  7. These are gorgeous!! Love the color!!

  8. Thank you everyone for the sweet comments.

    @ Yvette: The purple potato tastes exactly like the rest. If I'm blind-folded, I probably won't be able to distinguish which one is which.

    @ ceodraiocht: I got my tri-color mini potatoes at Trader Joe's. Hm...I haven't seen these at my local Costco. I'll go check that out later.


  9. Those are such pretty potatoes, and they look delicious both ways. Potatoes are such a versatile dish- they go so well with just about everything. :)

  10. Beautiful and very delicious looking! I really want some right now!!

  11. These looks so delicious. Like both of them, I know that my kids would definitely love these as well!

  12. @laxsupermom: Oh yeah, I'm sure these would taste even better at the camp fire! Haven't go camping for years myself! I surely miss those good old days! LOL

  13. The roasted potatoes and the hash both look so delicious! What a great breakfast idea. Yummy!

  14. Incredible pics, Amy. Everything looks so attractive. You actually just tempted me to make some. LOL! Thanks for sharing. Hope you're having a fabulous day.
    Cheers, Kristy

  15. Darling, this looks incredible! It must taste amazing too. Enjoy your Friday and have a relaxing weekend:) Kisses

  16. So simple but looks so appetizing! Thanks for sharing this on Fresh Bites Friday. That's where I found your blog! I love your recipes! I'm your newest follower!
    More power!

  17. Herbs de Provence give a distinct flavor to meals. I love the colors of these potatoes. i am sure they tasted as great!

  18. Oh this looks awesome!I really like all of the colors. I am so glad I found your blog.

  19. Oh Amy...this is a wonderful dish. I just love the colors and the Herbs de Provence are a great season for this hash. Thank you so much for sharing this at Full Plate Thursday and please come back!

  20. those are some pretty looking potatoes! and i bet the sausage hashbrown was delicious!

  21. Thanks for a new and colorful creation!