I am such an easy mark for anything with the word "hash" in the title. And usually that means corned beef hash, but after our recent apple picking episode wherein the Southern husband and I picked close to our combined weight in apples, I was basically adding apples to everything I cooked. We are talking apples snuck into breakfast, lunch and dinner, my friends, so it was kind of inevitable that I figured out that apples could, yes, go into hash. A hash that is an easy, crispy conglomeration of chopped apples and potatoes sauteed with some onions and olive oil and butter and thyme until they were the perfect amount of tender and crunchy. It was a delicious plate full of fall flavors, just begging to be topped with a poached or fried egg.

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