- Salt and pepper
- 4 starchy potatoes, such as Russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes
- 1 tablespoon canola oil
- 2 tablespoons butter
- 2 sweet-tart apples, such as Honeycrisp, cored with skin left on and chopped into 3/4-inch cubes
- 1 onion, chopped
- 1 tablespoon fresh thyme, chopped
- 6-8 ounces sharp white cheddar cheese, shredded
- 8 wurst sausages, such as weisswurst or knockwurst
- Grainy Dijon mustard or spicy brown mustard, for topping
- Honey, for drizzling
- In a medium size pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.
- In a large nonstick skillet, heat the oil over medium-high. Melt the butter into the oil, then add the potatoes and cook until lightly brown, about 5 minutes. Add the apples and onion; season with salt, pepper and thyme and cook, stirring occasionally, until the apples are crisp-tender and the potatoes are golden, 12-15 minutes. Remove from the heat. Top the hash with the cheese and cover the skillet with foil to melt.
- Meanwhile, in a large, high-sided skillet, simmer the sausages in water to heat through. Butterfly the sausages (but do not halve), then, on a hot griddle or in a large skillet, cook until crisp on both sides.
- Serve the wursts on the apple-potato hash and top with the mustard and honey.