Parboil the diced new potatoes: place the diced 500 g new potatoes in a pot, cover with cold salted water, bring to a simmer and cook for 7–9 minutes until just tender when pierced with a knife but not falling apart. Drain thoroughly and let steam-dry for 2–3 minutes. WHY: parboiling softens the potatoes inside so they will crisp without burning on the outside; starting them in cold water ensures even cooking.

Prepare the sausages: while the potatoes are simmering, pat the 200 g pork sausages dry with paper towel (moisture prevents good browning). If sausages are linked, separate them. Season very lightly with a little flaky salt and a grind of pepper. WHY: drying the casing and a light seasoning help develop a deep, charred crust when seared.

Char the sausages: heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tsp oil and arrange the sausages in a single layer. Cook, turning every 1–2 minutes, until deeply browned and charred in places and cooked through (internal temperature about 70–72°C/160–165°F) — roughly 8–10 minutes depending on size. Remove sausages to a plate and tent with foil to rest. WHY: high, direct heat creates Maillard browning for intense flavor; resting keeps juices from escaping when cut.

Get the pan ready for the potatoes: wipe the skillet clean (leave fond bits) and return to medium heat. Add remaining 1 tbsp oil and when shimmering, add the parboiled potatoes in a single layer. Press them gently with a spatula so more surface contacts the pan. Cook undisturbed for 4–5 minutes to develop a golden crust. WHY: a single layer and minimal flipping promote maximum browning and crunch.

Continue crisping and season: flip or toss the potatoes and continue cooking another 4–6 minutes until deeply golden and crisp on multiple sides. Season with 1 tsp flaky sea salt and a few grinds of black pepper as they brown. WHY: seasoning during browning layers flavor; moving the potatoes too often prevents the crust from forming.

Add the spring onion whites and garlic: push potatoes to the side, add a drizzle of oil if the pan looks dry, then add the sliced white parts of 4 spring onions and the 2 minced garlic cloves. Sauté for 1–2 minutes until softened and fragrant but not browned. WHY: cooking the mild white spring onion first lets them sweeten and blend into the potatoes without burning the garlic.

Wilt the greens with mustard and acid: in a separate small skillet (or the same pan if there’s room), heat a teaspoon of oil over medium-high heat, add 100 g mustard greens or baby kale and sauté briefly — 1–2 minutes — just until wilted. Remove from heat and immediately stir in 2 tsp whole-grain mustard and 1 tbsp apple cider vinegar (or lemon). Season lightly with salt and pepper. WHY: quick sauté retains texture and bright color; adding mustard and acid off-sets the richness of sausage and oil while preserving the greens’ peppery bite.

Finish potatoes with butter and herbs: lower heat, return potatoes to medium, stir in 1 tbsp unsalted butter (optional) and the green parts of the spring onions (reserve a little for garnish). Toss until butter melts and coats the potatoes, then fold in half the chopped parsley. Taste and adjust seasoning. WHY: butter enriches and gives a glossy finish; green onion and parsley add a fresh lift and herbal brightness.

Slice the rested sausages on the bias, then return to the pan for 30–60 seconds to reheat and pick up any pan juices. WHY: slicing on the bias increases surface area for more flavor per bite; a quick return to the pan warms the slices without drying them.

Plate and compose: pile the crispy potato and spring onion hash in the center of warm plates, crown with the sliced charred sausages, and spoon the mustard-dressed greens to the side or nestle them under the sausages. Finish with the remaining chopped parsley, a final pinch of flaky sea salt, and an extra grind of black pepper. WHY: assembling last-minute keeps textures distinct—crisp potatoes, juicy sausage, and bright, slightly acidic greens.