Sausage Hash With Apples & Sage

Name: Sausage Hash With Apples & Sage
Yield: 4
Ingredients: 2 tablespoons vegetable or olive oil; 1 large onion, cut into 1/2-inch dice; 1 pound Mild or hot Italian sausage, removed from its casing, crumbled; 1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice; 0.5 pound firm apples (e.g., Granny Smith), cut into 1/2-inch dice; 2 tablespoons vegetable or olive oil; 2 tablespoons ketchup; 1 tablespoon Dijon mustard; 0.5 teaspoon rubbed sage or thyme leaves; 2 tablespoons chopped fresh parsley; Salt and freshly ground black pepper

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Breakfast

Ingredients

4 servings

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2 tablespoons vegetable or olive oil
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1 large onion, cut into 1/2-inch dice
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1 pound Mild or hot Italian sausage, removed from its casing, crumbled
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1 pound starchy potatoes (such as Idaho), cut into 1/2-inch dice
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0.5 pound firm apples (e.g., Granny Smith), cut into 1/2-inch dice
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2 tablespoons vegetable or olive oil

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2 tablespoons ketchup
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1 tablespoon Dijon mustard
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0.5 teaspoon rubbed sage or thyme leaves
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2 tablespoons chopped fresh parsley
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Salt and freshly ground black pepper

Instructions

Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.