Skillet Hash with Sausage and Apples – Easy Cracker Barrel Copycat

This Cracker Barrel-inspired skillet hash is a cozy mix of roasted potatoes, sausage, sweet apples, and caramelized onions, all tied together with a tangy mustard finish. It’s simple, hearty, and everything cooks in one pan (plus a baking tray). Great for weeknights when you want a warm dinner without a million steps.

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Quick Summary

• Prep time: 20 mins
• Cook time: 40 mins
• Flavor: savory, a little sweet, mustardy
• Great for: easy dinners, fall vibes, minimal cleanup

Why I Like This Recipe

Didn’t follow a plan — just started chopping stuff and hoped for the best. Turned out better than half the things I’ve cooked on purpose. Real dinner with real flavor, and no stress about being perfect.

Ingredients

• 3 cups golden potatoes, cubed
• 4 pork breakfast sausage links, sliced
• 2 JUICI apples, cored and wedged
• ½ cup yellow onion, sliced
• 2 tbsp olive oil
• 1½ tbsp whole grain mustard
• Kosher salt + black pepper
• Arugula (optional, for topping)

How To Make Skillet Hash with Sausage and Apples

1. Roast the potatoes: Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper. Spread on a sheet tray. Roast for 30 mins, flipping halfway.
2. Cook the sausage: In a large skillet over medium-high, brown sausage slices until golden on both sides. Set aside.
3. Add the onions: Toss onions into the same skillet. Cook until soft and slightly golden. Don’t rush it.
4. Add apples: Stir in apple wedges. Let them cook just until tender — you want them to hold their shape.
5. Combine everything: Add roasted potatoes back to the skillet along with sausage and mustard. Toss gently until coated and hot.
6. Serve: Top with arugula if you want something fresh. Eat warm.

Tips for Success

• Use a nonstick or well-seasoned skillet — sticky pans ruin the vibe.
• Whole grain mustard adds texture and tang — not the same as yellow mustard.
• Let the onions get soft before adding apples — timing makes the flavors hit better.
• Honey drizzle at the end is optional but solid. Balances out the mustard.

Storage and Reheating

• Fridge: Keeps up to 3 days in a container with a tight lid.
• Freezer: You can, but texture’s better fresh.
• Reheat: Best in a skillet with a splash of oil or broth. Microwave works but makes it soft.

Frequently Asked Questions

• Can I use chicken sausage instead?
  Yep — just make sure it’s fully cooked before slicing.
• What apples work best?
  JUICI, Honeycrisp, or Fuji. You want ones that don’t go mushy.
• Can I prep the potatoes ahead?
  For sure. Roast them earlier in the day and stash them until dinner.
• Can I use Dijon instead of whole grain mustard?
  Technically yes, but it’s smoother and less punchy. Whole grain gives more texture.
• Is the arugula necessary?
  Nope. It’s a garnish. Nice, but optional.

Common Mistakes and How to Dodge Them

• Overcrowding the potatoes on the pan: They steam instead of roast. Use a second tray if needed — crispy > mushy.
• Adding apples too early: They’ll turn into mush. Wait until the onions are soft, then toss them in.
• Skipping the mustard: You’ll miss the balance — it ties everything together. If mustard’s not your thing, try a splash of vinegar.
• Not seasoning enough: Salt + pepper aren’t just a suggestion. Taste before serving. You’ll know.
• High heat with apples: They’ll burn on the outside, stay raw inside. Keep it medium. Trust.

Nutrition Facts (Per Serving)

• Calories: 460 kcal
• Total Fat: 27g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 610mg
• Potassium: 720mg
• Total Carbohydrate: 37g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 14g

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