Dutch Yellow Potatoes, halved 1-½ lb.
Field Roast™ Apple & Maple Breakfast Sausage Links, crumbled 12 each
Oil 2 Tbsp.
Thyme, fresh, finely chopped ½ Tbsp.
Rosemary, fresh, finely chopped ½ Tbsp.


  1. In a large pot, cover potatoes with water; add salt and boil until tender. Drain; set aside.
  2. In a large pan over medium-high heat, add oil and drained potatoes, flesh side down. Add salt, pepper, thyme and rosemary; fry until reached desired crispness. Remove potatoes from pan; set aside.
  3. Reduce heat to medium, add crumbled Apple & Maple Breakfast Sausage Links and cook until crispy. Add potatoes back and mix until combined; serve.

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