Blackstone Chicken Apple Sausage Harvest Hash

This Blackstone chicken-apple sausage harvest hash brings the best fall flavors together in one easy griddle meal. Crispy potatoes, savory chicken-apple sausage, Brussels sprouts, sweet apples, and onions are finished with a simple maple-Dijon glaze.

It’s a colorful, family-friendly dinner that works well for a cool fall evening. Everything cooks on the Blackstone, so cleanup is simple too.

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Blackstone Chicken Apple Sausage Harvest Hash

Servings: 6
Prep time: 20 minutes
Cook time: 25–35 minutes
Griddle temperature: Medium to medium-high heat

Ingredients

For the harvest hash

• 1½ pounds baby potatoes, cut into ½-inch pieces
• 2 tablespoons water
• 2 tablespoons avocado oil or another high-heat cooking oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 pound chicken-apple sausage, sliced into ½-inch rounds
• 2 cups Brussels sprouts, trimmed and quartered
• 1 medium yellow onion, diced
• 2 firm apples, cored and cut into bite-sized pieces
• 1 tablespoon butter, optional
• Chopped fresh parsley for serving, optional

For the maple-Dijon glaze

• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon apple-cider vinegar
• 1 teaspoon low-sodium soy sauce
• ½ teaspoon dried thyme

Instructions

1. In a small bowl, whisk together the maple syrup, Dijon mustard, apple-cider vinegar, soy sauce, and thyme. Set the glaze aside.
2. Place the diced potatoes in a microwave-safe bowl with two tablespoons of water. Cover loosely and microwave for 4–5 minutes, or until they are beginning to soften but are not fully cooked. Drain well.
3. Preheat one side of the Blackstone griddle to medium-high heat and the other side to medium heat. Add one tablespoon of oil to the hotter side.
4. Spread the potatoes in an even layer on the griddle. Season them with the garlic powder, smoked paprika, salt, and black pepper.
5. Cook the potatoes for 10–15 minutes, turning occasionally, until browned and tender. Move them to the cooler side of the griddle.
6. Add the remaining oil to the griddle. Place the Brussels sprouts cut-side down and add the onion beside them. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and brown.
7. Add the sliced chicken-apple sausage. Cook for approximately 5 minutes, turning occasionally, until browned and heated through.
8. If you are using raw chicken sausage, keep it separate from the cooked ingredients until it reaches an internal temperature of 165°F.
9. Add the apples and optional butter. Cook for another 3–4 minutes. The apples should become slightly tender while still holding their shape.
10. Combine the potatoes, vegetables, sausage, and apples on the griddle.
11. Pour the maple-Dijon glaze over the mixture. Toss everything together and cook for 1–2 minutes, until the glaze lightly coats the ingredients.
12. Remove the harvest hash from the griddle, garnish with parsley if desired, and serve warm.

Recipe Tips

• Cut the potatoes into evenly sized pieces so they cook at the same rate.
• Choose firm apples such as Honeycrisp, Pink Lady, or Granny Smith.
• Par-cooking the potatoes helps them become tender without burning on the griddle.
• Keep the apples until near the end so they don’t become mushy.
• Check the sausage package to determine whether it is fully cooked or raw.
• Use a food thermometer if preparing raw chicken sausage.
• For extra sweetness, drizzle a small amount of maple syrup over the finished hash.

USDA guidance says uncooked sausage containing ground chicken should reach 165°F before serving. USDA Sausages and Food Safety

Substitutions and Variations

• Replace chicken-apple sausage with turkey sausage or another fully cooked sausage your family enjoys.
• Substitute sweet potatoes for half or all of the baby potatoes.
• Use chopped green beans, bell peppers, or broccoli instead of Brussels sprouts.
• For a sweeter fall flavor, use Honeycrisp or Pink Lady apples.
• For a more tart flavor, choose Granny Smith apples.
• Add dried cranberries or chopped pecans after cooking for extra color and texture.
• Leave out the butter and use additional cooking oil if you prefer a dairy-free version.

What to Serve With Harvest Hash

This Blackstone harvest hash makes a complete meal by itself, but it also pairs well with:

• Warm dinner rolls or crusty bread
• A simple green salad
• Roasted butternut squash
• Cinnamon apples
• Steamed green beans

Make-Ahead and Storage

The potatoes and vegetables can be chopped up to one day ahead and stored separately in covered containers in the refrigerator. Keep the cut potatoes submerged in cold water, then drain and dry them thoroughly before cooking.

Store leftover harvest hash in an airtight container in the refrigerator for up to three to four days. Reheat it on a lightly oiled griddle or in a skillet over medium heat until thoroughly heated.

For the best texture, prepare the maple-Dijon glaze ahead of time but wait to cut the apples until shortly before cooking.

Helpful Blackstone Griddle Supplies

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A few dependable griddle tools make preparing this harvest hash easier and help keep ingredients cooking evenly.

• Blackstone griddle: A spacious outdoor griddle provides separate heat zones for cooking the potatoes, sausage, vegetables, and apples.
• Griddle spatulas: Two sturdy spatulas make it easier to turn the ingredients and combine the finished hash.
• Griddle scraper: Helpful for cleaning the cooking surface after the glaze has been added.
• Melting dome: Traps heat and helps the potatoes and Brussels sprouts become tender more quickly.
• Infrared thermometer: Makes it easy to check the griddle’s surface temperature.
• Digital food thermometer: Important when checking that raw chicken sausage has reached 165°F.
• Squeeze bottles: Convenient for applying cooking oil and water to the griddle.

A Flavorful Fall Dinner on the Blackstone

This Blackstone chicken-apple sausage harvest hash is an easy way to bring comforting fall flavors to the griddle. The combination of crispy potatoes, browned sausage, seasonal vegetables, sweet apples, and maple-Dijon glaze creates a satisfying meal with very little cleanup.

Save this recipe for a cool autumn evening, and customize it with your family’s favorite vegetables and sausage.