sausage hash with apples & sage

Ingredients

• Servings: 4
• 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
• 1/2 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
• 1/2 teaspoon rubbed sage or thyme leaves
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper

Recipe

• 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.