Sausage Apple Hash

I have been making myself a lot of hash for dinner lately.  It’s easy and quick- just throw all your ingredients in one pan, cook, add any sauce and seasoning, eat and enjoy.  Out of all my hash combinations, this sausage apple hash has been my favorite so far.  Combining apples with hash is genius.  Not only do you get the crisp potatoes and flavorful sausage but also sweet, tender apples.  Plus, I knew I’d love the combination because my favorite sausage from Whole Foods is chicken apple sausage.  (If you are every looking for a variety of sausage link flavors, head over to Whole Foods- you won’t be disappointed.)

This time I decided to double up on the apple flavor and used chicken apple sausage.  Feel free to use any type of sausage you desire.  You can leave the sausage in the casing and slice, or you can can remove from causing and use ground meat. One thing: do not shy away from the ketchup & mustard sauce- it adds saltiness and tanginess without being overly dominant.

It’s time to hash it up! This is a hearty, energy building breakfast or a great change up for breakfast for dinner.

SAUSAGE APPLE HASH

Slightly Adapted from The Way the Cookie Crumbles

INGREDIENTS

2 medium Yukon gold potatoes, thinly sliced

Olive oil

Kosher salt and pepper

2 sausage links

1/2 red onion, sliced

2 apples, chopped

1/4 cup Dijon mustard

1/4 cup ketchup

Parsley, chopped

DIRECTIONS

Preheat oven to 375°F.

Toss potato slices with a little olive oil.  Spread on baking sheet.  Sprinkle with salt and pepper.  Roast for 20-30 minutes, until lightly brown and cooked through.  Set aside.

Meanwhile, put sausage links in a small saucepan.  Add water until about 3/4 of sausage links are covered.  Bring to a boil over medium-high heat.  Cook for 20-25 minutes, turning halfway through.  Remove from pan and slice.  Set aside.

In a large skillet, cook onions 5-7 minutes, until tender.  Add apple slices and cook for 3-4 minutes.  Add sausage and potato slices.  Cook for an additional 4-5 minutes.  

In a small bowl, combine mustard and ketchup.  Add to pan, and stir to combine.  Cook for 1-2 more minutes.  Top with parsley.

Serves 3-4.

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