Bavarian Apple-Sausage Hash is a hearty and flavorful dish that brings together the savory and sweet elements of German cuisine. This dish combines the rich, smoky flavors of sausage with the tartness of apples and the earthiness of potatoes, creating a well-rounded and comforting meal. Ideal for breakfast or brunch, this hash is also a great way to use up leftover sausages or to add a German twist to your morning routine. The caramelized onions and a touch of fresh herbs enhance the flavor, making it a dish that’s sure to please everyone at the table.
Ingredients:
- 4 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 2 apples, peeled, cored, and diced
- 1 pound smoked sausage or bratwurst, sliced into rounds
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Potatoes: Place the diced potatoes in a pot of salted water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the potatoes are just tender. Drain and set aside.
- Cook the Onions: In a large skillet, heat the olive oil and butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-12 minutes.
- Add the Apples and Sausage: Stir in the diced apples and cook for another 5 minutes, until they begin to soften. Add the sausage slices to the skillet and cook until they are browned and heated through, about 5 minutes.
- Combine with Potatoes: Add the cooked potatoes to the skillet, along with the thyme. Stir everything together gently, cooking until the potatoes are slightly crispy on the edges, about 5 minutes. Season with salt and pepper to taste.
- Serve: Transfer the Bavarian Apple-Sausage Hash to a serving dish and garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
This hash can be enjoyed on its own or paired with a fried egg on top for an extra touch of breakfast indulgence.
