Description
A super simple supper recipe just in time for those busy fall school nights.
Ingredients
Scale
- Extra Virgin Olive Oil (EVOO)
- 2 (13 oz) packages of sausage links, cut into rounds (we use turkey sausage)
- 1 red onion, chopped
- about 3 red potatoes (however many you think your family will eat), chopped into bite-sized pieces
- salt and pepper
- 2 small Granny Smith Apples, chopped into bite-sized pieces (we leave the skin on)
- about 3 tablespoons of chopped fresh sage
- a splash (about ¼ cup) of apple cider
- as many fried eggs as you like (or omit all together)
Instructions
- In a large skillet over medium-high heat, add in a big drizzle of EVOO plus your sausage rounds. Sauté a few minutes allowing them to brown up then add in your onion, chopped potatoes and a big pinch of salt and pepper.
- Sauté everything over medium-high heat a few minutes until the potatoes start to get a little browned then stir in your apple pieces, sage and cider. Reduce heat and let this simmer together (stirring occasionally) about 20 to 25 minutes (until the potatoes are tender). Taste to see if you need more salt and pepper.
- When your potatoes are ready to go, top your hash with your fried eggs (optional) and serve!