Chicken Apple Sausage, Roasted Potato and Gruyere Hash

4 links smoked chicken sausage, casings removed. I use Aidell's Chicken and Apple Sausage. They are all-natural and readily available in many supermarkets.

3/4 lb baby red potatoes, halved or quartered (depending on size)

2 large Granny Smith apples, peeled, cored and cut into 1-inch pieces

4 tablespoons olive oil, divided

1 medium shallot, thinly sliced 1 tablespoon fresh thyme leaves

1 tablespoon honey 1/4 cup chicken stock

Salt and freshly ground black pepper 2 tablespoons butter

8 oz Gruyere cheese, grated

Preheat the oven to 400°F

Combine the potatoes with 2 tablespoons of the olive oil, season with salt and pepper and arrange them on a large baking pan. Roast 20-25 minutes, until potatoes are fork tender and slightly crispy.

While the potatoes roast, Add 2 tablespoons of olive oil and shallot to a large skillet. Cook over medium heat until shallot is soft. Add sausage. As the sausage cooks, break it up into bite-size pieces. Add apples to sausage mixture and season with a bit of salt and black pepper, fresh thyme and honey.

Stir to coat. Add chicken stock, cover and simmer 10 minutes to soften the apples.

Once apples are soft, strain mixture (retain the stock for another use) and place in a large mixing bowl. Remove the potatoes from the oven, add to the sausage and apples and toss gently to combine.

Pour mixture into a buttered a 9x13 baking dish. Top with grated gruyere cheese, return to oven 10-12 minutes more or just until cheese is melted.

This can be served as a side dish or a main course. You could also top with a poached egg and serve with toast as a great breakfast!