Yukon Gold and Chicken Apple Sausage Hash with Fried Eggs and Spicy Tomato Coulis

By Erin McDowell
December 5, 2010
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Author Notes: I love potato and sausage hash - easy and delicious. And with some spicy tomato coulis, it's wonderfully warming on Christmas morning!Erin McDowell

Serves: 4

Spicy Tomato Coulis

  • 3 tomatoes, quartered
  • salt and pepper, as needed
  • 2 tablespoons tomato paste
  • 1/4 cup red wine vinegar
  • 1 tablespoon brown mustard
  • 2 teaspoons garlic powder
  • 1-2 teaspoons sriracha


  • 1/2 pound baby yukon gold potatoes
  • 2 tablespoons olive oil
  • salt and pepper, as needed
  • 4 sausages (I used chicken apple sausages)
  • 2 tablespoons butter
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 8 eggs
  • salt and pepper, as needed
  1. In a large bowl, toss the potatoes with oil, salt, and pepper. Spread evenly onto a baking sheet. Roast in a 400 degree oven until tender and beginning to lightly brown, about 10 minutes.
  2. Grill the sausages until they are evenly browned on the outside. Dice the sausages and set aside.
  3. Season the tomatoes with salt and pepper, and spread onto a baking sheet. Bake in the 400 degree oven until the tomatoes are slightly browned and very soft.
  4. Puree the tomatoes in a blender or food processor with the tomato paste, vinegar, mustard, garlic powder, salt, and pepper. Set aside.
  5. Melt the butter in a large skillet. Add the onion and saute until tender, about 4-5 minutes. Add the garlic, potatoes, and sausage. Saute until the potatoes are brown and crisp and the onions are golden.
  6. Fry the eggs to your desired degree of doneness. Top the finished hash with the eggs, and season with salt and pepper. Top with the tomato coulis.

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