Preparation

• Heat 1 Tbs. of the oil over medium-high heat in an 11- to 12-inch nonstick skillet. When the oil is hot, add the onion and sausage and cook, stirring and breaking up the sausage with the side of a wooden spoon, until the sausage is golden brown and broken into small (1/2-inch) pieces, 8 to 10  minutes. While the sausage and onion cook, peel and cut the potatoes and apple into 1/2-inch dice. Scrape the cooked sausage and onions into a colander to drain briefly before transferring to a medium bowl. Add the remaining 1 Tbs. oil and then the potatoes and apple to the skillet; season with 1 tsp. salt and several grinds pepper. Cook, stirring frequently, until the potatoes and apple are golden brown and the potatoes are tender, 10 to 12 minutes. Meanwhile, mix the ketchup, mustard, thyme, parsley, and 2 Tbs. water in a small bowl. Return the sausage and onions to the skillet and stir in the ketchup mixture. Cook, stirring frequently, until the hash has browned nicely, about another 5 minutes. Season to taste with more salt and pepper before serving.