Rob and I are not really “breakfast people.” We just generally do not put a lot of effort into making a big deal out of breakfast. We both leave for work early and on weekends we like to get up and get going. As a result we tend to do very simple things like cereal or bagels (I love a good bagel). So when we do decide to make a bigger breakfast, its a pretty big deal for us.
Rob really wanted to do something with breakfast sausage. We had made a stop at our local butcher and Rob got THREE different kinds of sausage. If you live in the Northern VA or DC area check out Let’s Meat on the Avenue in Del Ray. They do weekly special sausages which really vary but all sound so good! Anyway, he got some bourbon and sage breakfast sausage to make something nice for breakfast.
We had some leftover apples and some onions we picked up at the farmer’s market. So we had the start of a sausage and apple dish. When getting things prepped, Rob remembered we had some Yukon gold potatoes we hadn’t used. Therefore, we ended up with a breakfast potato-style dish.
This was a bit of a first for us, so there was some experimenting that occurred. We definitely learned a few things about the cooking order and process. One thing I definitely recommend, is to cook the sausage separately, then added it to rest of the ingredients. This allows the sausage to cook through and then form a nice crust when you add it to the hot cast iron skillet.
Rob really captured the spicy taste that breakfast potatoes should have. He did a really good job with the pepper additions. To balance that across the whole dish, add the apple and some honey or maple syrup late in the process to provide some sweetness.
Sausage and Potato Hash
- 3/4 Lb Breakfast Sausage removed from casing
- 3-4 Yukon Gold Potatoes cut into small pieces
- 1 Honeycrisp Apple cut into small pieces
- 1 Yellow Onion finely diced
- 1 Tbs Maple Syrup
- 1.5 Tbs Butter
- Salt and Pepper to taste
- In a cast iron skillet, heat the butter over a high medium heat.
- Add the potato pieces and cook for about 10 minutes stirring every 2-3 minutes(want them to brown a bit). Salt and pepper liberally to get that slightly spicy breakfast potato taste.
- In a separate pan, cook the sausage, breaking it apart as it cooks. Undercook it slightly as it will cook more in the cast iron.
- Add the onion and apple, cooking for another 2-3 minutes reducing the heat to a normal to low medium.
- Add the maple syrup cooking for another minute.
- Add the sausage to the mix, cook for another 3-4 minutes, stirring on once.
- Turn off the heat and allow the mixture to cook in the skillet for another several minutes.
- Serve with buttered toast.