Harvest Hash

A hearty flavorful hash is a fall favorite for many. It’s a very versatile dish that you can switch up the ingredients throughout the year to  incorporate the best the season has to offer. Since it’s fall, heartier dishes are a must so this savory and sweet hash is amazing! The potatoes get caramelized when slowly frying in the cast iron skillet and the sausage, onion and apple’s all mixed together create the perfect fall flavor all-in-one dish!

Christa Johnston

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



Ingredients


Instructions

Preheat the oven to 400 degrees. Wash the potatoes and cut into 1 inch squares then place in a bowl of cold water and 1 tbsp. salt and let soak 10-15 minutes. Drain and place potatoes on a clean towel to dry.

In a large cast iron skillet over medium heat cook the pork sausage and break it up into bite-sized pieces. Once fully cooked (approximately 10 minutes) remove from the pan and set it aside.

Using the same skillet, Add 1-2 tbsp coconut oil to the pan and carefully place your potatoes into the hot skillet. Spread the potatoes out evenly and leave them to pan fry about 5 minutes. This allows the surface of the potatoes to caramelize a bit. After the potatoes have cooked about 10 minutes, add the diced onion along with the rosemary, salt and pepper and cook until the onions are translucent (about 5-7 minutes).

Add the pork sausage back into the skillet with the bell pepper and sliced apples. Make five “wells” into the hash. Crack the eggs into the five separate wells. Carefully place the skillet into the oven and cook for 14 minutes. Remove from the oven and top with the sliced green onions and serve.


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Recipe Type

Course Type

  • Breakfast
  • Entree

Skill Level

  • Beginner