Hash? Exactly what constitutes ‘hash’? I never had it growing up. I always thought that it might be made of primarily canned shredded beef and maybe onions? I never knew and never delved into it. The name never encouraged any meal that would interest my taste buds.
The name conjurers up images of autumn…sausage…falling leaves…apples…Halloween…sweaters….sweet potatoes. The sights and flavors of the season.
I was intrigued and slightly amazed that I would now be making some hash. Having never made it before I was ready to mince meat, chop onions, and make a gravy. And I did nothing of the sort for this recipe. My imaginings of hash now has an actual look to it and it is wonderful!
So wonderful, in fact, that I made it again today to freeze for a later meal. I love it so much. I also had it for lunch today. What can I say? This hash and I are soul mates now.
Let’s get started:
Pretty dang easy, right? My sweet potatoes after being chopped up weighed in at 2.25 pounds. And I only used half that large onion. The actual recipe only calls for one package of chicken sausage, but this time I used two packages. I love me some sausage.
This is the brand and type I used. It is very flavorful.
Peel and chop up the sweet potatoes into bite size chunks. Place in large pot and fill with water. Turn the stove on and get it to boiling to soften the potatoes up. This should take about 10 minutes.
Once the potatoes get started, it’s time to cut up the sausage and brown it in a LARGE pan. My biggest fry pan wasn’t big enough last night so today I used my electric skillet.
Cut the sausage into 1/2 inch rounds. A little olive oil into the skillet at 325˚ and the sausage should take no more that 6-7 minutes to brown up nicely. While that’s cooking, chop up the onion and apple. I used Mackintosh apples today. Last night I used Fuji. Both are great cooked, I think.
Check on those potatoes….are they soft enough yet? Probably not, so now, remove the sausage from the pan and reserve. Add a bit more olive oil to the pan and toss in the onions, apples, salt, and thyme. Stir it all around some with the heat turned down to 275˚ or 300˚. You don’t want to brown the onion/apple mixture but allow it to all soften down. Those potatoes should be soft enough by this point. Drain well and place back onto the stove top’s still warm burner. You want to remove any of the water still clinging to them and this is the easiest way. Don’t allow them to burn, just have the moisture evaporate. Once that’s all done, add to the apple/onion mixture in the skillet. Mix it all well and now let the potatoes get a little browning done on the edges. Again, this won’t take long. Add the sausage back into the skillet and empty the spinach container into it as well. Aren’t you glad you used a large skillet?
Continue to stir and mix all the ingredients together. Once the spinach is wilted to your preference, your hash is done!
Dig in! What are you waiting for?
Chicken Sausage, Sweet Potato and Apple Hash
- 2-3 medium size sweet potatoes, peeled and chopped
- 2 T olive oil, divided
- 2 packages chicken sausage, Italian style sliced 1/2″ thick
- 2 medium apples, cored and diced
- 1 medium sweet onion
- 1 t thyme
- 1/2 t sald
- 5 oz package baby spinach
Place sweet potatoes in a large saucepan; add water to cover. Bring to a boil; cook 8 to 10 minutes or until tender. Drain potatoes, and pat dry. Melt 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add sausage; cook 5 to 6 minutes or until browned. Remove sausage from skillet, reserving drippings in pan. Heat olive oil in skillet. Add apples, onion, thyme and salt; cook 5 minutes. Add sweet potatoes. Reduce heat to medium; cook, stirring occasionally, 6 to 8 minutes or until potatoes are browned and crisp. Add sausage and spinach to pan; cook 2 to 3 minutes or until thoroughly heated and spinach wilts.
Recipe adapted from eMeals
A day late…..