1 Tbsp. avocado oil, divided
2 Tbsp. butter or ghee
1 medium onion, diced
1 bag small frozen diced potatoes, can also use butternut squash or sweet potato; peeled and cut into 1/4-inch dice (about 3 cups)
2 medium apples, cored and diced
1 package apple chicken sausage (I get the links and slice, you can also use 12 ounces ground turkey or traditional sausage).
1 tsp. dried sage or 1 tablespoon fresh sage from the garden
1/2 tsp. sea salt
Pinch of nutmeg and/or red pepper flakes (optional)
3 cups kale or chard
1.Preheat oven to 350.
2.Combine ground turkey, sage, salt and nutmeg or red pepper flakes (if using) in small bowl. Stir with large spoon or use your hands to combine. Set aside. If using pre-cooked links, simply slice and set aside.
3.Place a large skillet (I use an iron clad large oven-safe skillet- this will go in the oven to bake) over medium-high heat. Add 2 tsp. oil and heat just until oil starts to shimmer. Add onion and diced potatoes. Saute for 7-8 minutes, stirring occasionally.
4.Add 2 Tbsp. butter and diced apple. Cook an additional 5 minutes, stirring occasionally.
5.Add sausage and allow turkey to cook a few minutes until turkey is cooked through and no longer pink (pre-cooked links can just be added). Stir to combine vegetables and sausage.
6.Place kale/chard/spinach on top of hash, stir, and put in oven for 15 minutes. Allow greens to wilt. Stir, season with additional salt and pepper and serve.