Recipe 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."
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vegetable or olive oil
onion, cut into 1/2-inch dice
Mild or hot Italian sausage, removed from its casing, crumbled
starchy potatoes (such as Idaho), cut into 1/2-inch dice
firm apples (e.g., Granny Smith), cut into 1/2-inch dice
rubbed sage or thyme leaves
chopped fresh parsley
Salt and freshly ground black pepper
This is outstanding! I made it using Spicy Bratwurst ("Cajun" flavor, the package said) - omitted sage & thyme because (1) I didn't figure it needed additional spice with the seasonings in the brats and (2) I don't particularly care for sage & thyme. I also thought I wouldn't need to add the ketchup and mustard; but after tasting a potato, decided that was just what it needed instead of just adding salt. My, oh my, the results were great - and I plan to make this a permanent recipe in my recipe binder. Thanks, Pam, for this adaptable recipe! (Bell pepper might be an addition to the next batch... and my husband is planning to enjoy the leftovers in tortillas with cheese for burritos.)
Normally something like this is right up my alley as I love sweet/savory combos. Nobody in our home liked this. It was very sausage-heavy (could have been better with half the sausage) and was greasy, even after draining the sausage. The sauce was better than I expected, but it was a dry hash. We ate this with over-easy eggs and, like a previous commenter, I found that the yolk added a LOT to this.. All the individual elements would have come together much better if there was more of a sauce to bind it. As is, I wouldn't make it again.
My husband loved this. I did think the recipe was written weird though, first it says heat the oil in the pan so the potatoes don't stick, but you don't add the potatoes then you add the sausage and onion. Then for the sauce it calls for oil in the recipe list, but for water in the directions (I used water). Still it was good. As far as a pound of potatoes and half a pound of apples, I just used 3 potatoes and 2 green apples. It definitely took longer to cook the potatoes, which totally stuck to the bottom of the pan, but my husband loved it so 5 stars none the less. Will be making again. Oh no fresh parsly, only had dried, and worked fine.
Yummy! I omitted the sage & parsley and added fresh basil instead. I also put an egg (over easy) on top of each serving. The runny yolk added an extra depth of flavor to this already tasty dish. Thanks for sharing this recipe!
Used mild italian sausage. Poultry seasoning, instead of sage or thyme, because that's what I had on hand. Delicious!!
I didn't care for this at all and hubby (the potato and ketchup lover) thought is was just OK. I think this recipe was written assuming you would be preparing in advance. I used two skillets - one for the potatoes and I cooked the sausage, apple and onions in the other. Once the potatoes were crisp I combined the two and mixed in the ketchup, mustard and water sauce. Actually, I think it was the sauce that ruined this for us. One reviewer pointed out that the recipe calls for an additional 2 T. of oil - that oil would be used to coat the potatoes prior to cooking - by using two skillets I was able to omit that oil. None the less, I probably would not make this again.
very good! I like to put it in cooked acorn squash - Yum!
This had great flavor! I used equal amounts of Dijon and ketchup because I'm a fan of the mustard flavor. I also added a dash of maple syrup to make it a little more savory. My husband and I both loved it. I think this sauce would also go great on chicken breasts or roasted vegetables.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Hash With Apples & Sage
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 444
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