• 3 large Yukon Potatoes
  • 2 sweet potatoes
  • 2 parsnips
  • 2 green apples
  • 1 large white onion
  • 1 bunch fresh sage
  • Canola-olive oil blend
  • 6 Breakfast Sausage Patties
  • Pinch allspice and nutmeg
  • Pinch salt and pepper
  • 1 cup chicken broth
  • 8 eggs
  • White vinegar, for poaching eggs
  • 1 bunch parsley
  • Swedish rye toast


Breakfast Sausage brands offered: Smithfield


Breakfast Sausage

Meal Course:


Dish Type:



  1. Dice potatoes, sweet potatoes and parsnips into ½-inch cubes.
  2. Blanch in salted boiling water until just done—don’t overcook.
  3. Dice green apples and onion into ½-inch cubes, and cut sage into thin strips.
  4. In large cast iron skillet, add 2 to 3 Tbsp. canola-olive oil blend and turn up to high heat.
  5. Add sausage patties, and brown, breaking up into little pieces as they brown.
  6. Add potatoes, sweet potatoes, parsnips and onions, as well as sage strips and spices. Allow to brown a bit as well.
  7. Add green apples and chicken broth.
  8. Stir well and cook until chicken broth has reduced to nothing.
  9. Bring small pot of water to boil with salt and vinegar, and poach eggs.
  10. Place hash in bowls and serve topped with poached eggs and parsley. Place Swedish rye toast on the side.