Sausage Hash With Apples & Sage

4.1
(15)

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.

2
Servings:
4
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

  • ½ 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

  • ½ 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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts (per serving)

653 Calories
49g Fat
34g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 653
% Daily Value *
Total Fat 49g 63%
Saturated Fat 15g 75%
Cholesterol 86mg 29%
Sodium 1598mg 69%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 15%
Total Sugars 10g
Protein 19g
Vitamin C 34mg 170%
Calcium 51mg 4%
Iron 3mg 14%
Potassium 922mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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