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. A “hash” is a dish that combines a cooked meat, potatoes and some spices. Hash is the sort of dish that can be eaten for breakfast or served at dinner. For this Sunday brunch I decided to combine the classic hash ingredients, sausage and potatoes with fresh apples and thyme. This rustic dish was a morning crowd pleaser and we ate the leftovers with a salad for dinner. Simple, versatile and delicious.
Sausage and Potato Hash
- 8 medium sized yellow flesh potatoes (we used yukon gold)
- 8 mild Italian pork sausages
- 2 tbsp canola oil
- 3 granny smith apples
- a few sprigs of thyme
- 3 tbsp butter
- salt and pepper to taste
- 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.
In the morning, we served the hash with scrambled eggs and a fresh fruit salad. For dinner we served the hash along side a light green salad. I can see that this sausage and potato hash would make a delicious and convenient weekday breakfast or lunch for the kids. It keeps well and re-heats easily in a pan on the stove.
Do you like making hash? What are your favourite flavour combinations?