chicken apple hash. The flavor!


It’s crazy how much goodness three little ingredients can create, all fried up together.

And the best news?  It comes together in no time.

And it’s made entirely in one pan.  Another win!

See, when I first started making breakfast hashes, I would microwave the potatoes, because for some reason I assumed they just wouldn’t cook thoroughly on the stovetop, but I was left with a mushy mess, that fell apart everywhere.  Fortunately, they cook just fine in bacon grease – so not only is this meal absolutely friggen delicious, but it looks good, too!

But, let’s be honest with ourselves here, and say this is a 4 ingredient dish, because what’s a hash without a fried egg on top.


Plus, the dish is super versatile.  I’ve made it probably more times than I’d like to admit – I told you it was too freaking easy – and changed out the chicken sausage for different brands, and have used whatever apples I have had on hand.  So, there’s really no reason why you couldn’t make this for breakfast tomorrow morning.

Chicken Apple Hash

serves one

  • 1 potato (ideally a russet, but I’ve also used two smaller yellow potatoes), diced
  • 1/2 large apple (I’ve used an Ambrosia, Honeycrisp, and a Granny Smith – all turned out amazingly), diced
  • 1 apple chicken sausage link (I’ve used Johnsonville and Aidells), sliced into 1/2 circle pieces

In a cast iron skillet (or really any skillet for that matter), heat up 1 tbsp. of bacon grease (or fat of choice) over a medium high heat.  Once hot, add the potatoes, and cook about 10 minutes, flipping occasionally.  Do not add a lid, or your potatoes will steam and become mushy.

Add the apple and sausage and cook for an additional 5 minutes or until the apple begins to soften, and the sausage browns.

Serve with a fried, over easy egg.



And then proceed to make it every day after.  For like two weeks.



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