Very tasty sausage hash. The apples really add a delicious touch to it. - From Fine Cooking vol 67, Nov 2004
Ingredients
- 2 Tbs extra-virgin olive oil
- 1 large yellow onion cut in medium dice (about 2 cups)
- 1 lb Italian sausage casings removed
- 1½ lb russet potatoes (2 medium)
- 2 large apples
- Kosher salt and ground black pepper
- 2 Tbs ketchup
- ½ Tbs Dijon mustard
- ½ tsp dried thyme
- 2 Tbs flat-leaf parsley chopped
Instructions
- Heat 1 Tbs of the oil over medium-high heat in a skillet or dutch oven. When the oil is hot, add the onion and sausage and cook, stirring and breaking up the sausage with the side of a wooden spoon, until the sausage in golden brown and broken into small (½ inch) pieces, 8-10 minutes.
- While the sausage and onion cook, peel and cut the potatoes and apple into ½-inch dice. Scrape the cooked sausage and onions into a colander to drain briefly before transferring to a medium bowl.
- Add the remaining 1 Tbs oil and then the potatoes to the skillet; season with 1 tsp salt and several grinds of pepper. After about 5 minutes add the apples. Cook, stirring frequently, until the potatoes and apple are golden brown and the potatoes are tender, total of 10-12 minutes.
- Meanwhile, mix the ketchup, mustard, thyme, parsley and 2 Tbs water in a small bowl. Return the sausage and onions to the skillet and stir in the ketchup mixture. Cook, stirring frequently, until the hash has browned nicely, about another 5 minutes. Season with salt and pepper before serving
Notes
I like to double the recipe and have more leftovers. I also halved the mustard as it was too much when I made it.