Ingredients:
- 4 apple chicken sausage links, sliced into bite-sized pieces
- 1 small onion, diced
- 1 tbsp. olive oil, divided
- 2 tbsp. water
- 2 medium sweet potatoes, peeled and diced
- 3 large russet potatoes, peeled and diced
- 1/2 tsp. kosher salt
- 1/2 tsp. dried rosemary leaves
- 1/4 tsp. dried thyme leaves
- 1/4 tsp. dried rubbed sage
- 1/4 tsp. dried marjoram
- 1/4 tsp. ground black pepper
- 1/4 tsp. pumpkin pie spice
- 1 tart apple, diced and peeled
- 4 eggs
Directions:
- Heat a large skillet over medium-high heat. When the skillet is hot, add 1 teaspoon of olive oil, the sliced chicken sausages and the diced onion. Sauté 5 to 6 minutes until the sausages are browned and cooked through, stirring as needed to prevent sticking and burning. Remove the sausages and onion from the skillet.
- Add the water and the remaining 2 teaspoons of olive oil to the pan. Add the sweet potatoes and russet potatoes, and then sprinkle all of the seasonings on top. Place a lid on the pan and cook for about 4 to 5 minutes or until the potatoes are softened. Remove the lid and cook for an additional 5 to 8 minutes or until the potatoes are browned and crispy.
- Return the sausage and onion to the pan along with the diced apple. Stir to combine and crack the four eggs, or however many are needed, into the hash.
- Cover and cook for an additional 3 to 5 minutes or until eggs are over-easy and the apples are warmed through and slightly softened.
