Sweet Sausage and Apple Hash

Name: Sweet Sausage and Apple Hash
Yield: 4
Ingredients: 1 Tbsp olive oil; 1 lb sweet breakfast sausage or maple sausage; 1 gala apple (quartered, cored, and finely chopped (leave skin on)); 2 lg yukon gold potatoes (finely chopped); 1 anaheim pepper ( seeded and finely chopped); 1 sm red onion (finely chopped); salt and pepper; few sprigs fresh thyme (stemmed and finely chopped); 1/4 cup apple juice; 8 lg eggs; 4 pieces bread (toasted); 2 Tbsp butter (softened and mixed with 2 tsp. honey)

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook to brown, then crumble. Add the apples, potato, anaheim pepper, and onion, season with salt and pepper and the thyme. Cook stirring frequently for 20 minutes. Deglaze the pan with the juice and stir to evaporate.
Cook the eggs any style. Place 2 on each portion of hash. Serve with toast slathered with the honey butter mixture. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Onion Mashed Potatoes

Amped up mashed potatoes with shallots and leeks.

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Instructions

Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, salt, and pepper; mash to desired consistently.
Melt butter in a skillet over medium-high. Add leeks; saute 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and browned and crisp. Spoon mashed potatoes into a serving dish. Top with crispy shallots. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Pot Roast

Servings

Ingredients

1 tsp olive oil
2-3 lb boneless chuck roast trimmed
1 med onion chopped
1 3/4 cup beef stock
1 cup dry red wine
4 thyme sprigs
3 garlic cloves chopped
1 bay leaf
4 lg carrots peeled, cut into 1-in. pieces
2 lb yukon gold potatoes cut into 2-in. pieces

Servings

Ingredients

1 tsp olive oil
2-3 lb boneless chuck roast trimmed
1 med onion chopped
1 3/4 cup beef stock
1 cup dry red wine
4 thyme sprigs
3 garlic cloves chopped
1 bay leaf
4 lg carrots peeled, cut into 1-in. pieces
2 lb yukon gold potatoes cut into 2-in. pieces

Instructions

Preheat oven to 350F
Heat oil in a large Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Add to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan. Add onion to pan; saute 8 minutes or until tender.
Return beef to pan, and add stock, wine thyme sprigs, garlic, and bay leaf; bring to a simmer. Cover, place pan in oven, and bake for 1 hour 15 minutes or until beef is almost tender.
Add carrots and potatoes to pan. Cover and bake for an additional 30 minutes or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Serve beef with vegetables and cooking liquid.

Recipe Notes

Recipe adapted from Cooking Light