As I may have mentioned in my omelet post, I am a lover of all things breakfast. I also love how breakfast food conveniently doubles as lunch/dinner/snack food too. I made this hash brown skillet over the weekend. It’s a hearty and delicious way to start your morning, or a yummy dinner ready in less than an hour.
Prep Time: 20 minutes. Note: You can use frozen hash browns if you need to save some time. I can’t guarantee they will turn out as tasty, but it will shave off about 15 minutes of prep time, making this meal ready in 30 minutes!
Cook Time: 25 minutes
- 4 Yukon Gold potatoes (or about 5 cups frozen prepared hash brown potatoes)
- 2 T canola oil
- 2 T butter
- 1/4 t pepper
- 3/4 t salt
- 1 red apple (I used Fuji, about 1.5 cups coarsely diced)
- 6 Eckrich smok-y links beef sausage (or other smoked sausage, about 1 cup)
- 1/4 cup water
- 2 t brown sugar
First, wash the potatoes. You will notice I have six potatoes here. I was going to use six, but then realized it would make more than my husband and I could eat, so I settled on four medium-sized potatoes to make two servings of hash browns. Feel free to adjust the recipe to your appetite.
Next, slice the potatoes into thin, hash brown-ready pieces. The easiest way to do this is to use a tool of some sort that will slice them small for you. I used my handy–and incredibly sharp–mandolin slicer. You can also use any number of other slicing tools that exist, or do it the old fashioned way and hand slice it (this will take a little longer than the prep time I allotted). OR, you could cut that all out of the way and just buy frozen prepared hash browns. Assuming the frozen ones are not seasoned, you should cook them the same way as fresh. I used fresh in this recipe because I had the potatoes on hand and needed to get rid of them, though I do think the fresh made very tasty hash browns.
Once the potatoes are sliced, rinse them in a colander, and put them on a plate lined with paper towels. Use paper towels to dry them off well. You want to get some of the moisture off of them before you start to fry them.
Heat the oil and butter in a pan over medium heat. Add the potatoes, salt and pepper. Mix with a spatula and spread the hash browns out on the pan so as much of them touch the bottom as possible, like this:
Let the potatoes cook, flipping them occasionally so they don’t burn. Do not flip them too often or they won’t brown. Just let them brown up and them flip them and scrape the pan. If they seem to be sticking, add a little more oil to the pan. If they start to burn, turn down the heat a bit. Let cook over medium low heat about 20 minutes while you make the apples and sausage. (If the hash browns get done before the apple mixture is, just keep them warm on low heat.)
While the potatoes are cooking, cut up the apples and sausage into 1/2-inch pieces.
Add the apples and sausage into small skillet and heat over medium heat until the sausage browns. Then add the water and brown sugar. Heat until boiling and then let simmer uncovered until the water begins to soak into the apples, another five minutes.
Once the apples are soft, plate the hash browns and add the apple and sausage mixture on top. This makes two servings.