This is one of those meals that could pass as breakfast (put an egg on it!), lunch, or dinner. Sausage, potatoes, apples, onions, and fresh sage come together for the perfect sweet and salty combo that will comfort your soul. You can easily substitute based on your dietary preferences, so be sure to check out the substitutions section!
Ingredient Highlight
Apples! Does an apple a day really keep the doctor away?
If only it were that simple…but these crisp, juicy, fall fruits are a good source of fiber, vitamin C, and potassium. It contains soluble fiber, which is important for gut health and cholesterol levels. Most of the fiber is found in the skin, so don’t peel it off.
Servings 4 People
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 12-16 oz sausage*
- 1 yellow onion, chopped or sliced thinly
- 1 ¾ tsp kosher salt, divided
- 1 tbsp finely chopped fresh sage (or use 1 tsp dried sage), plus more for topping
- 1 lb yellow or red potatoes and/or sweet potatoes, cut into ½-inch cubes (about 3 cups)
- 1 large apple, cored, chopped (about 2 cups)
- 3 cups thinly sliced kale and/or cabbage
- 1 tbsp apple cider vinegar
- ¾ cup shredded cheddar cheese (optional)
- *Any sausage you like will work here. I like to buy the raw bulk sausage, but you could also use sausage links and slice them up.
- Note: the kale/cabbage mix is a nice crunchy contrast to the hash, but you could easily skip it.
Instructions
- In a large skillet over medium-high heat, add your sausage. Break it up into chunks (if using bulk raw sausage, if not then spread the slices out into an even layer) and let it cook, undisturbed, for about 3 minutes, or until deeply browned. Give it a stir and cook for another 2 minutes or until cooked through and browned. Transfer to a bowl or plate (leave any oil behind, you want about 2 tbsp worth of oil in the pan, if your pan is dry, add 2 tablespoons olive oil in with the onion below).
- Reduce the heat to medium and add the onion and ½ teaspoon salt and cook until softened, about 3 minutes. Stir in the sage, potatoes, apples, and 1 teaspoon salt. Spread into an even layer, cover with a lid (or a baking sheet if you don’t have a lid) and cook for 10 minutes (you should have some nicely browned or charred pieces, if it’s burning a lot, reduce the heat). Give it a stir, then pour in ¼ cup water (the steam will help the potatoes cook through). Cover and cook for 5 more minutes, or until potatoes are cooked through.
- Stir the sausage back in and cook for another minute just to warm it up. Remove from heat and top with cheese (if using) and cover with the lid again to let the cheese melt, about 1 minute. Top with any remaining chopped up sage, if you have it.
- Meanwhile, add the kale and/or cabbage to a medium bowl and toss with the vinegar and remaining ¼ teaspoon salt. Serve the hash with a side of slaw.
Items you can prep ahead (optional)
- Chop or slice 1 yellow onion
- Finely chop 1 tbsp sage
- Cube 1 lb potatoes (store in cold water)
- Thinly slice or chop 3 cups kale and/or cabbage
- Make slaw
- Grate ¾ cheddar cheese
Substitutions:
- To make vegetarian, substitute sausage for a vegetarian sausage OR skip the sausage all together and top with a fried egg. You could also add some beans into the mix.
- To make vegan, sub sausage for beans – stir them in before you add the water. Skip the cheese.
- You could make this recipe with any kind of meat. Just brown it and get it cooked through in the pan and then add it in at the end like you would with the sausage.
- You can substitute any kind of root vegetable for the potatoes.
- You can substitute a crisp pear for the apple.
Storage:
- Store leftover hash in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave. Serve with leftover slaw or just slather it with fresh herbs and lemon.
- Put a fried or poached egg on top!
