Wursts with Apple, Potato and Onion Hash
Wursts with Apple, Potato and Onion Hash
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  • Salt and pepper
  • 4 starchy potatoes, such as Russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 2 sweet-tart apples, such as Honeycrisp, cored with skin left on and chopped into 3/4-inch cubes
  • 1 onion, chopped
  • 1 tablespoon fresh thyme, chopped
  • 6-8 ounces sharp white cheddar cheese, shredded
  • 8 wurst sausages, such as weisswurst or knockwurst
  • Grainy Dijon mustard or spicy brown mustard, for topping
  • Honey, for drizzling
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In a medium size pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.

In a large nonstick skillet, heat the oil over medium-high. Melt the butter into the oil, then add the potatoes and cook until lightly brown, about 5 minutes. Add the apples and onion; season with salt, pepper and thyme and cook, stirring occasionally, until the apples are crisp-tender and the potatoes are golden, 12-15 minutes. Remove from the heat. Top the hash with the cheese and cover the skillet with foil to melt.

Meanwhile, in a large, high-sided skillet, simmer the sausages in water to heat through. Butterfly the sausages (but do not halve), then, on a hot griddle or in a large skillet, cook until crisp on both sides.

Serve the wursts on the apple-potato hash and top with the mustard and honey.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit

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