Apple Mushroom Breakfast Hash

American breakfast hashes shine in a cast-iron skillet, where potatoes crisp and flavors mingle. This one pairs earthy cremini mushrooms with sweet Honeycrisp apples and sausage for a savory-sweet one-pan morning meal.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 38g carbs
• 28g fat
• 3g fiber

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Ingredients

• 12 oz cremini mushrooms
• 2 medium Honeycrisp apples
• 1 lb Yukon gold potatoes
• 8 oz breakfast sausage links
• 1 medium yellow onion
• 1 tbsp fresh thyme leaves
• 1 tsp fresh rosemary
• 3 garlic cloves
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter
• 4 large eggs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp fresh parsley

Instructions

1. 1Scrub the potatoes and dice them into half-inch cubes, leaving the skins on for texture. Core the apples and cut them into similar half-inch chunks so they cook evenly with the potatoes.
2. 2Wipe the mushrooms clean with a damp towel and quarter them. Dice the onion and mince the garlic; strip the thyme and chop the rosemary and parsley.
3. 3Heat a large 12-inch cast-iron skillet over medium-high heat. Add the sausage links and cook, turning occasionally, until browned on all sides and cooked through, about 8 minutes. Transfer to a cutting board and slice into coins.
4. 4Add olive oil to the same skillet. Tip in the potato cubes in a single layer and season with salt, pepper, and smoked paprika. Cook undisturbed for 4 minutes to develop a golden crust, then stir and continue cooking 8 to 10 minutes until nearly tender.
5. 5Push the potatoes to the side and melt the butter in the open space. Add the mushrooms and onion; sauté until the mushrooms release their liquid and turn deep golden, about 6 minutes.
6. 6Stir in the apple chunks, garlic, thyme, and rosemary. Cook 3 to 4 minutes more until the apples soften slightly but still hold their shape and smell fragrant.
7. 7Return the sliced sausage to the skillet and toss everything together. Make four shallow wells in the hash and crack an egg into each well. Cover the skillet and cook over medium-low heat until the egg whites are set and yolks are still runny, 4 to 5 minutes.
8. 8Remove from heat, scatter chopped parsley over the top, and taste for seasoning. Serve straight from the skillet while the eggs are glossy and the apples still bright.