Servings: 4

Weight Watcher Smart Points: 24

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Ready In: 30 Minutes


  • 2 pounds breakfast sausage (or sweet Italian)
  • 1/2 cup vegetable or chicken stock
  • 1 12-ounce bottle hard cider (preferably dry Irish cider, like a Magners)
  • 2 tablespoons olive oil, divided
  • Sea salt
  • 10 ounces spinach
  • 1 large sweet onion, halved and thinly sliced
  • 1 tablespoon unsalted butter
  • 2 pounds russet or Yukon gold potatoes, peeled and diced


  1. Place the potatoes in a large pot and cover with cold water by 1 inch
  2. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes
  3. Fold in the spinach and cook for an additional minute
  4. Drain the potato mixture and return to the pot along with ¼ cup stock, 1 teaspoon salt, and 1 tablespoon olive oil
  5. With a fork or masher, smash the potatoes until semi-smooth
  6. Add more liquid if the potatoes seem too thick and dry
  7. Fold in the butter and taste for seasoning
  8. Meanwhile, heat the remaining oil in a large cast iron skillet over medium-high heat
  9. Cook the sausage until browned on all sides, about 4 minutes total, depending on the thickness
  10. Set aside
  11. Add the onions to the pan
  12. Saute until soft and beginning to caramelized, scrapping up any brown bits from the bottom of the pan, about 15 minutes
  13. Pour the cider over the onions and simmer until reduced by half, about 5 to 7 minutes
  14. Season with salt and pepper
  15. Add the sausages back to the pan and turn to coat in the onion sauce
  16. Divide the potato mash between 4 plates and top with the sausages and cider onions.

Leave a Comment