Breakfast Sausage and Apple Hash with Crispy Potatoes

Scrub and dice 8 oz russet potato into 1/2-inch cubes. Pat dry with paper towels. Dice 1/4 medium yellow onion. Core and dice 1 medium Granny Smith apple into 1/2-inch pieces. Chop 1 tbsp fresh parsley.

Heat a large nonstick skillet over medium-high heat. Add 4 oz turkey breakfast sausage, breaking it into small crumbles with a wooden spoon. Cook for 5-6 minutes until browned and cooked through. Transfer sausage to a plate.

In the same skillet, add 1 tsp olive oil. Add the diced potatoes in a single layer and cook undisturbed for 4 minutes to develop a golden crust. Flip and cook another 4 minutes until crispy and tender.

Add the diced onion to the skillet with the potatoes. Cook for 2 minutes, stirring occasionally, until onion softens.

Add the diced apple, 1/4 tsp garlic powder, 1/4 tsp dried thyme, 1/4 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Stir and cook for 2-3 minutes until apples just begin to soften but still have texture.

Return the cooked sausage to the skillet. Toss everything together and cook for 1 minute to heat through and blend flavors.

Transfer hash to a serving plate and garnish with 1 tbsp chopped fresh parsley. Serve immediately while hot and crispy.