Apple Hash. Without a doubt, it is a family favorite. In my husband's words, "It'll change your life." And y'all, it just might. The result of this recipe is a warm, yummy, homestyle meal, but the prep is super easy. Just pull your bags of frozen goodies out of the freezer, chop your apple, mix, and broil.
This wonderful combination of tater goodness wasn't always so easy. This recipe had it's beginnings in my kitchen on a morning when I, apparently, had all the time in the world. I stood patiently and chopped fresh-from-the-market ingredients and sautéed them in a pan on the stove for what seemed like an eternity. Seriously y'all, it took forever. And of course, this would be one of my husband's favorite breakfasts ever. So, with Tadd's help, I slowly tweaked this beloved recipe until it was both yummy and simple. Everyone is happy.
My crew loves to top this dish with Sweet Chili Sauce or Sriracha Sauce. Hey, don't knock it 'til you've tried it. Tadd brings home some chili sauce from Africa that is crazy-good, but unfortunately my gang gobbles it up quickly and I haven't been able to find it state-side. But if you ever happen to be across the pond, pick up some Wellington's Sweet Chili Sauce. It's quite possibly worth international travel. Until then, you can find some pretty good chili sauce in the US too.
This recipe has been requested by many of our friends and loved ones, but having never written it down before, I wonder if I ever gave the same proportions twice! Many times, my directions consisted of "mix some potatoes, onions, and an apple and broil." Sorry, guys. (Smile)
So here it is- my official Apple Hash recipe! Drop me a comment and let me know what you think!
Total Time: 35 minutes
Active Time: 5 minutes
4 cups of frozen diced hash brown potatoes
2 cups of frozen chopped onions and peppers
1 Gala apple, diced
1/8 cup of olive oil
Set your oven on broil.
Mix all of the ingredients into a 9x13 pan or larger.
Salt and pepper to taste.
Broil for 25-30 minutes, stirring every 10 minutes or so until the edges are crispy.
For a printable version of this recipe, click here.