Hash… It seems you either love it or hate it! I was traveling with my sister last week and our breakfast discussion turned to hash. I love it … she hates it. My mom made absolutely delicious roast beef hash. I would always look forward to those crispy taters and tender roast beef. My sister would prefer peanut butter and banana toast. Oh well – More for me!
The word hash encompasses a lot of different foods of your choice it’s just the melding of everything together. If you wanted to omit the meat you could make a simple veggie and fruit hash.
Get creative with your hash combinations. Beets diced up finely with some fresh potatoes and a little pot roast or corned beef finely diced will make a tasty hash. Don’t count this out in the fall. You can make a hash with apples, sweet potatoes, butternut squash or really anything you desire.
The great thing is the sky is truly the limit when it comes to creating a good hash.
- 2 tablespoons olive oil
- 1 large onion, diced into ½" pieces
- 1 pound mild or hot Italian sausage, removed from its casing, crumbled
- 1 pound potatoes, diced into ½" pieces
- ½ pound firm apples like granny smith, diced into ½" pieces
- 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 to taste
- Heat medium non-stick skillet over medium-high heat.
- In a medium bowl, combine potatoes and apples and toss with olive oil, set aside.
- Carefully add onion and sausage when pan is hot.
- Cook, stirring often, until golden brown.
- Transfer sausage mixture to a bowl or plate.
- Add potato mixture to empty skillet. Stir only occasionally so they turn a crispy golden brown. Should only take about 10 minutes.
- As potatoes cook, mix ketchup, mustard, sage and parsley and 2 Tbs. of water.
- Return sausage mixture to skillet and stir in ketchup mixture.
- Season with salt and pepper.
- Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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