I’m not the most creative cook ever. You may have noticed that most recipes on my blog are from some other source – very few are my own creations, and even those are pretty much just heavily adapted versions of ideas I got somewhere else. So when I am actually creative, I’m very proud of myself.
I saw this sausage apple hash on Mark’s blog last summer, and put off making it until apple season. I decided to add potatoes to Mark’s recipe – that would make this a complete meal, and potatoes just seemed to make good sense here. I was pleased with my mild creativity.
Oh, except when I read the recipe closer, I saw that it originally included potatoes, and Mark just left them out for convenience. Phooey. So much for it being my own idea.
Oh well, at least I was right that potatoes were a good fit for this. The sausage and onion are sautéed together until browned (or until the onions are black if you’re me and Mark), then the potatoes and apples are sautéed until browned and cooked through. Then everything is mixed and a simple sauce of ketchup, mustard, and thyme is stirred in. I raised my eyebrows at the ketchup and mustard, but they gave the hash nice tang and spice.
The whole thing was very good, and pretty easy. I think there’s a lot of room for adaptations too, if you do happen to be the creative type. I was thinking that squash would be a nice addition, or maybe a poached egg served on top. Or bacon instead of sausage. Things to think about for next time.
One year ago: Lemon Squares
Sausage and Apple Hash (from Mark’s No Special Effects)
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1 pound Italian sausage (bulk, or links with casings removed)
1½ pounds russet potatoes, cubed
1 large apple, such as Rome or Braeburn, peeled and cut into 1/2-inch dice
2 tablespoons tomato ketchup
2 tablespoon Dijon mustard
2 tablespoons water
½ teaspoon dried thyme
2 tablespoons chopped fresh flat-leaf parsley
Heat half the oil in a large skillet over medium-high heat. When the oil is hot, add the sausage and onion and cook, breaking up the sausage, until the sausage is golden brown, about 8-10 minutes. Park the sausage and onions into a separate dish.
Add the remaining oil in the skillet, then add the apples and potatoes. Cook until the apples are golden brown, about 10-12 minutes. (I covered the pan for a bit in the beginning because I was worried about the potatoes cooking through.) Meanwhile, mix the ketchup, mustard, thyme, parsley, and water in a small bowl. Return the sausage and onions to the skillet and stir in the ketchup mixture. Cook until the hash has browned nicely, about another 5 minutes. Season to taste with more salt and pepper before serving.