Crispy Apple-Sausage Breakfast Hash with Sunny Eggs

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 12 oz breakfast sausage links or bulk
• 1.25 lb, diced 1/2-inch Yukon Gold potatoes
• 2 tbsp extra-virgin olive oil
• 1 small, diced yellow onion
• 1 large, diced crisp apple (Honeycrisp or Gala)
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp, chopped fresh parsley
• optional for serving hot sauce

Instructions

1. 1Place the diced potatoes in a microwave-safe bowl with a splash of water. Cover and microwave on high for 4 to 5 minutes until just tender when pierced. Drain well and pat dry.
2. 2Heat one tablespoon of the olive oil in a large 12-inch cast-iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through, 6 to 8 minutes. Transfer sausage to a plate, leaving the rendered fat in the pan.
3. 3Add the remaining olive oil to the same skillet. Tip in the par-cooked potatoes in a single layer. Let them sear undisturbed for 3 to 4 minutes until deep golden on the bottom, then stir and continue cooking until crispy all over, another 5 to 6 minutes.
4. 4Stir in the diced onion, apple, thyme, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the onion softens and the apple edges caramelize lightly, about 4 minutes.
5. 5Return the cooked sausage to the skillet and toss everything together so the flavors marry. Taste and adjust salt if needed. Create four small wells in the hash.
6. 6Crack an egg into each well. Reduce heat to medium, cover the skillet, and cook until the whites are set and the yolks are still runny, 4 to 6 minutes depending on preferred doneness.
7. 7Remove from heat, scatter chopped parsley over the top, and let the skillet rest one minute so the eggs finish gently.
8. 8Scoop hash and one egg onto each plate. Pass hot sauce at the table for anyone who wants extra kick.