We love weekend brunch. We love making brunch and we love eating brunch. We prefer making brunch at home, we don't usually go out to a restaurant. The only problem is that our brunch dishes have started to get a little repetitive. So, this weekend when we had the opportunity to host a family brunch gathering I decided to make a good old sausage and potato hash, with a fresh addition. 
Sausage and Potato Hash
Ingredients
- 8 medium sized yellow flesh potatoes (we used yukon gold)
- 8 mild Italian pork sausages
- 2 tablespoon canola oil
- 3 granny smith apples
- a few sprigs of thyme
- 3 tablespoon butter
- salt and pepper to taste
Instructions
- Boil potatoes in a large pot, until just tender. Strain and set aside.
- Remove sausage meat from casings and crumble into a large, oiled saute pan. Continue breaking apart sausage with a metal spoon and cook until meat is browned.
- Once browned remove sausage meat from pan and set aside, leave sausage liquid in the pan.
- Add potatoes to sausage pan, add butter to pan, with the potatoes. Toss and cook potatoes until they begin to brown.
- Return sausage to potatoes, add apples, thyme, salt and pepper.
- Cook hash until apples soften and potatoes are browned.
- Serve.
Notes
Nutrition
Do you like making hash? What are your favourite flavour combinations?
