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Sausage Hash With Apples & Sage

By: USA WEEKEND columnist Pam Anderson  
"One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs."

Rating: This weblink has been rated 5 times with an average star rating of 4.6 Read Reviews (4)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 1 pound Mild or hot Italian sausage, removed from its casing, crumbled
  • 1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice
  • 1/2 pound firm apples (e.g., Granny Smith), cut into 1/2-inch dice
  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon rubbed sage or thyme leaves
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper

Directions

  1. Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
  2. Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
  3. Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.

Footnotes

  • This recipe was originally featured in the USA WEEKEND article Hash in a Dash on March 14, 2004.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 656 | Total Fat: 49.6g | Cholesterol: 86mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2005 by WYOCAT 
This is outstanding! I made it using Spicy Bratwurst ("Cajun" flavor, the package said) -... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2007 by Tiffany 
My husband loved this. I did think the recipe was written weird though, first it says heat the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 6, 2008 by WalkingStomach 
Yummy! I omitted the sage & parsley and added fresh basil instead. I also put an egg (over... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2008 by menasheep 
This is tasty =). I honestly wasn't so sure about the sauce, but it really brought it... MORE

 
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