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Friday: Sunny Anderson, Richard Blais & Jeff Mauro Are Turning Your Thanksgiving Leftovers into 3 New Meals

Wursts with Apple, Potato and Onion Hash

Serves 4

Originally aired

  • 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.