The first week in the new space proved to be a bit lacking in the food department. The excuse being late nights at work that left me pulling into the driveway well beyond 8pm. On these evenings, I found myself eating scrambled eggs, loaded with goat cheese, often times straight from the skillet, with a spoon. A sprinkle of maldon salt and a cup of creamy decaf coffee, it actually seemed a bit decadent as I wandered around the new apartment getting a feel for the place. However, as the weekend neared, I was chopping at the bit to get my feet wet with the new-to-me oven and stove and to learn a new dance routine…especially since the cupboard doors are at a different height. Did you guys know I don’t close my cupboard doors? Like, ever. I duck and weave and have this innate ability to know just where they are in relation to my forehead. I have yet to knock myself out. Others…beware.
I had plans of baking the quientessential chocolate chip cookie as my maiden voyage with my newish oven but my need for an actual meal trumped the want of cookie dough. Just by a hair. With the sausage browning on the stovetop, I clutched the chef’s knife in my right hand, methodically chopping sweet potatoes and trimming brussel sprouts. Learning a new tempo. A new dance. Thinking the whole time, I might just be a natural at this.
Sausage on first. Can we make a candle that smells like sausage browning? And another one that smells like toast toasting? And coffee brewing? A layered breakfast candle? Or we can just keep making breakfast.
Sweet potatoes (or yams ), brussel sprouts, and an onion – a holy trinity of sorts.
I prefer a fuji or a honey crisp here…and also every where else.
While the sausage is browning. Chop and dice.
Slice and cry.
Trim and waste. Am I wasting too much of my brussel? Those outer leaves gotta go, right? They are like little brains.
A few glugs of olive oil and a gentle toss.
They would have all fit on one tray but I like to give the veggies a bit of room. Let them kinda spread out and get comfortable. Plus, if you crowd it becomes a steaming situation and not a roasting occassion. Salt and pepper. Sprinkle with fresh sage.
Slice and dice the apple. Into the browned and crispy sausage. I like my sausage and bacon as crispy and as close to burnt as one can get. I like my toast like that, too. A fine line I walk.
Roasted! This is fall. And winter. A bit of a happy place.
Let the apples cook with the sausage until soft and tender. Toss in the roasted vegetables and cook until everything is of similiar temperature. Piping hot.
Now…if you are ever so inclined, which I think you should be, fry a few eggs. No need for explanation as I think we can all agree that a fried egg is the epitome of perfection.
Follow Deb’s instructions for the perfect fried egg. I was so excited, I cursed.
- 2 medium to large sweet potatoes or yams
- 1 large sweet onion
- 2-3 cups brussel sprouts
- 2 tablespoons olive oil
- salt and pepper
- 1 teaspoon finely chopped sage
- 1 lb breakfast sausage
- 1 large Fuji Apple
- 4 eggs, fried to your liking.
- Preheat oven to 400F. Line 2 baking sheets with tinfoil.
- Dice sweet potatoes into 1 inch pieces and place in a large bowl. Peel and slice onion into large wedges and place in the same bowl. Trim off the ends of each brussel sprouts and remove the outter most leaves. Cut them in halves or quarters, depending on size, and place in the same large bowl. Drizzle the vegetables with olive oil and gently toss to coat. Pour them out in a single layer onto the prepared cookie sheets – dividing them evenly between the two sheets. Sprinkle with salt, pepper, and finely chopped sage. Place in preheated oven and roast for about 25 to 30 minutes, toss vegetables about half way through cooking. Roast until vegetables are fork tender and browned. Remove from oven and set aside.
- While vegetables are roasting, place sausage in a large heavy bottom skillet over medium heat. Brown sausage and break into bit size pieces with a wooden spoon. Once cooked through, remove all but about 1 tablespoon of grease.
- Core and quarter apple and roughly chop into about a 1/2 inch dice – thereabouts. Toss apples into sausage and cook until apples are tender.
- Add roasted vegetables and toss to combine. Heat until everything is warmed through.
- Top with a fried egg and serve immediately.
The leftovers of this hash made quite the frittata on Sunday, which was lunch for the beginning half of the following week. A habit in the making? Perhaps.
4 thoughts on “Roasted Vegetable and Apple Hash”
Mmm I bet the fall veggies roasted with the sweet apples is delicious! Sounds so comforting, need to try it!
This looks and sounds amazing! I hope to talk my cook into making this for me next week. As awlays, beautiful presentation.
This sounds delicious! One thing I really love about autumn is the veggies that are best; brussels sprouts, squashes… delicious!
I agree! I crave these savory flavors and find myself stuffing them into anything and everything possible!