Colcannon Hash with Sausage (Dairy & Nut Free)

Ingredients

• 700 g Russet Potatoes
• 200 g Kale
• 8 links Vegan Sausage
• 1/2 cup Dairy-free Milk
• 2 tbsp Dairy-free Butter
• 1 Onion
• 2 cloves Garlic
• 1 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Peel the 700 g Russet Potatoes. Place them in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly. Return the potatoes to the empty pot and mash them well. Add the 1/2 cup Dairy-free Milk and 2 tbsp Dairy-free Butter to the mashed potatoes and continue mashing until smooth and creamy.
2. 2Wash the 200 g Kale and remove the tough stems. Chop the kale leaves finely. Place the chopped kale in a steamer basket over a pot of simmering water. Cover and steam for 5-7 minutes, or until the kale is tender and bright green. Alternatively, you can sauté the kale in a skillet with a little oil until tender.
3. 3While the potatoes and kale are cooking, place the 8 links Vegan Sausage in a large skillet. Cook over medium-high heat (400°F / 200°C) for 8-10 minutes, turning occasionally, until browned and cooked through. Remove the sausage from the skillet and slice it into 1-inch pieces.
4. 4Add the 1 tbsp Vegetable Oil to the same large skillet used for the sausage. Heat the oil over medium heat (350°F / 175°C). Peel and dice the 1 Onion. Mince the 2 cloves Garlic. Add the diced onion to the skillet and sauté for 5-7 minutes, stirring often, until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
5. 5Add the cooked kale and the sliced vegan sausage to the skillet with the sautéed onion and garlic. Stir to combine.
6. 6Add the mashed potato mixture to the skillet. Gently mix all the ingredients together until well combined. Cook for 10-15 minutes over medium heat (350°F / 175°C), stirring occasionally, until the colcannon hash is heated through and the bottom is lightly browned and crispy in places.
7. 7Season the colcannon hash with 1/2 tsp Salt and 1/4 tsp Black Pepper. Stir to distribute the seasoning evenly. Serve the Colcannon Hash with Sausage hot.

Substitutions

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