Bread Sausage Apple Hash

Serves 4

Recipe from Small Victories Cookbook

  • 4 thick slices day old bread
  • 2 tablespoons extra virgin olive oil
  • 8 oz. sweet Italian sausage, casings removed
  • 2 tablespoons unsalted butter
  • 1 green apple, halved, cored, and cut into ½ inch dice
  • ½ small yellow onion, finely diced
  • Kosher salt
  • Freshly ground pepper
  • 6 fresh sage leaves, finely chopped
  • 1 garlic clove, minced
  • ¾ cup chicken stock or vegetable stock
  • A small handful of chopped Italian parsley
  • 4 fried eggs

Preheat oven to 400F.

Put the bread on a baking sheet and toast, stirring now and then, until it is browned and crisped, about 10 minutes. Set aside.

Meanwhile, in a large skillet over medium high heat, warm the olive oil. Crumble sausage into pan and cook, stirring, until the meat is browned and the fast is rendered, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.

Turn the heat to medium-low; add the butter, apple, and onion to the pan; and season with a generous pinch of salt and a few grinds of pepper. Cook, stirring now and then, until the vegetables begin to soften, about 10 minutes. Add the sage and garlic and cook, stirring until the garlic has lots its raw edge and smells fragrant, about 1 minute.

Add the chicken stock to the pan and bring to a boil. Use a wooden spoon to scrape the bottom of the pan, picking up any browned bits. Add the toasted bread and sausage, stirring every now and then until the bread is slightly softened, all over the liquid has evaporated and it smells like Thanksgiving, 5 minutes or so. Stir in the parsley and season to taste with more salt and pepper. Serve immediately, topped with fried eggs.