Sausage Hash With Apples & Sage


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.

4 servings


  • 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


  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.


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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