Aired December 11, 2013
Serves Serves 4
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, skin on and chopped into 3/4-inch cubes
1 onion, chopped
1 tablespoon fresh thyme, chopped
6 to 8 ounces sharp white cheddar, shredded
8 wurst sausage, such as weisswurst or knockwurst
Grainy Dijon or spicy brown mustard, for topping
Honey, for drizzling
In a medium 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 in the oil, 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.
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