SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Wursts with Apple, Potato and Onion Hash

Wursts with Apple, Potato and Onion Hash

by 5 people

add your rating

Add a comment

Makes: 4 servings

  • Salt and pepper
  • 4 starchy potatoes, such as russet (about 2 1/2 lbs.), peeled and cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 2 sweet-tart apples, such as Honeycrisp -- cored, skin on and chopped into 3/4-inch cubes
  • 1 onion, chopped
  • 1 tablespoon fresh thyme, chopped
  • 6 - 8 ounces sharp white cheddar, shredded
  • 8 wurst sausage, such as weisswurst or knockwurst
  • Grainy Dijon or spicy brown mustard, for topping
  • Honey, for drizzling
  1. In a medium pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.
  2. In a large nonstick skillet, heat the oil over medium-high. Melt the butter in the oil, add the potatoes and cook until lightly brown, about 5 minutes. Add the apples and onion, season with salt, pepper and thyme, and cook, stirring occasionally, until the apples are crisp-tender and the potatoes are golden, 12 to 15 minutes. Remove from the heat. Top the hash with the cheese and cover the skillet with foil to melt.
  3. Meanwhile, in a large, high-sided skillet, simmer the sausages in water to heat through. Butterfly the sausages (but do not halve), then, on a hot griddle or in a large skillet, cook until crisp on both sides.
  4. Serve the wursts on the apple-potato hash and top with the mustard and honey.