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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Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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

653 calories; protein 19.2g; carbohydrates 34g; fat 49.4g; cholesterol 86.3mg; sodium 1598.3mg. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2005
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.) Read More
(8)

Most helpful critical review

Rating: 1 stars
04/14/2010
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. Read More
(7)
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/19/2005
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.) Read More
(8)
Rating: 1 stars
04/14/2010
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. Read More
(7)
Rating: 5 stars
09/06/2008
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! Read More
(3)
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Rating: 5 stars
03/21/2007
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. Read More
(3)
Rating: 5 stars
03/08/2014
Used mild italian sausage. Poultry seasoning instead of sage or thyme because that's what I had on hand. Delicious!! Read More
(2)
Rating: 2 stars
01/04/2013
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. Read More
(1)
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Rating: 5 stars
12/07/2010
very good! I like to put it in cooked acorn squash - Yum! Read More
(1)
Rating: 4 stars
09/12/2016
I was a little skeptical of the recipe but was trying to find something easy and different to use some sausage I found buried deep in the freezer. I had to swag a bit on the ingredients (only had some red skin potatoes and a mixture of apples) but it was really good. Family loved it and I'll be making it again. It's a big dish so make sure you have a large frying pan or just dump it all into a soup pot and mix together once you're got everything prepared. Also apples and potatoes take a lot longer than 10 minutes to cook. Read More
(1)
Rating: 5 stars
12/17/2016
We. Love. This. Hash!!! I make it for every Christmas morning breakfast (and any other major holiday like Easter Thanksgiving morning etc)--first because it's delicious second because it is allergy friendly--no dairy eggs nuts etc. It is super flavorful and saves well as left overs. One hint--it takes a little longer to prepare than indicated and you MUST have a large electric skillet to do this right. Oh and I always at least double the sauce recipe so it's not dry (as indicated in one previous review)...Good luck! Read More
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