Reviewer:

Reviewed: Aug. 22, 2010

I found this recipe using the ingredient search for hot sausage. Next time I will use 1/2 hot sausage and 1/2 mild just for personal taste. 3 out of 5 of my family LOVED the spicyness ... us other 2 wimps are the ones requesting the mix of mild. Very good. The ketchup sauce truly makes the dish. I served it with poached eggs on top and will definitely be making this again.

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Apr. 13, 2010

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.

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Reviewer:

campagnes

Cooking Level: Professional

Reviewed: Sep. 6, 2008

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!

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Reviewer:

WalkingStomach

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Aug. 2, 2008

This is tasty =). I honestly wasn't so sure about the sauce, but it really brought it together. It's not terribly pretty, but then, how many pretty hash recipes have you seen? I used beer brats and cooked the potatoes much longer than the recipe said...didn't want tough potatoes. Anyway, thanks for the keeper!

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Reviewer:

menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 21, 2007

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.

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Reviewer:

Tiffany

Reviewed: Feb. 19, 2005

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.)

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