I am such an easy mark for anything with the word “hash” in the title. And usually that means corned beef hash, but after our recent apple picking episode wherein the Southern husband and I picked close to our combined weight in apples, I was basically adding apples to everything I cooked. We are talking apples snuck into breakfast, lunch and dinner, my friends, so it was kind of inevitable that I figured out that apples could, yes, go into hash. A hash that is an easy, crispy conglomeration of chopped apples and potatoes sauteed with some onions and olive oil and butter and thyme until they were the perfect amount of tender and crunchy. It was a delicious plate full of fall flavors, just begging to be topped with a poached or fried egg.
The issue with apple picking is that you have this festive ride to the apple orchard, you make your way out to the trees which at this time of year are loaded and drooping with millions of gorgeous ripe apples, and it takes you about 3 minutes to fill up your one peck-sized bag. Even when you are picking slowly. So because only 3 minutes have passed, you go for another peck-sized bag. And so on.
And before you know it, you have enough apples to last you for the full month of October, and you realize you better start rustling up some apple recipes because there is only so much your apple-loving Southern husband can do on his own in terms of lowering the apple population in the kitchen. So far I have made applesauce, apple dumplings, apple slab pie, chicken apple salad…and this apple potato hash.
And while I will always be up for a bowl of corned beef hash, I think this new version may have stolen my heart. And I’m not just saying that because it helped lower my apple count by one whole apple.
Do you have a favorite apple recipe that I should know about? Leave it for me in the comments…and let me know if you need any apples. I know someone who has some.Print
- 2 tablespoons olive oil
- 1/2 sweet onion, peeled and diced
- 2 large Yukon Gold potatoes, diced
- 1 large apple, cored and diced
- 1 tablespoon dried thyme
- 1 tablespoons butter, room temperature
- Salt and pepper to taste
- Fresh thyme for garnish (optional)
- Heat oil in a medium deep skillet over medium high heat. Add onion and saute until tender, about 3 minutes.
- Add potatoes and saute for about 10 minutes, stirring frequently.
- Add apple, thyme and butter and saute for another 10 minutes, stirring frequently. Season to taste with salt and pepper. Garnish with fresh thyme, if you like.
- Serve as a side dish, or topped with a poached or fried egg.