Sausage Hash With Apples & Sage

This hash calls for potatoes, granny smith apples, onions, and our Purnell's Italian Sausage. It's Gooo-od!


Heat 2 tbsps 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 tbsps 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.


  • 2 tbsps 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 tbsps vegetable or olive oil
  • 2 tbsps ketchup
  • 1 tbsp Dijon mustard
  • 1/2 tsp rubbed sage or thyme leaves
  • 2 tbsps chopped fresh parsley
  • Salt and freshly ground black pepper

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