Dairy-Free Irish Breakfast Hash

Ingredients

• 1.5 lbs Potatoes
• 1 lb Dairy-Free Sausage
• 6 slices Bacon
• 1 medium Onion
• 2 cloves Garlic
• 2 tbsp Vegetable Oil
• 2 tbsp Fresh Parsley
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Dice the 1.5 lbs Potatoes into 1/2-inch (1.25 cm) cubes. Dice the 1 medium Onion into 1/2-inch (1.25 cm) pieces. Mince the 2 cloves Garlic. Roughly chop the 2 tbsp Fresh Parsley.
2. 2Place a large 12-inch skillet over medium heat (350°F / 175°C). Add the 6 slices Bacon to the hot skillet and cook for 8-10 minutes, turning occasionally, until crispy and golden brown. Remove the cooked bacon from the skillet with tongs and set it aside on a plate lined with paper towels to drain. Pour out all but 2 tablespoons of the rendered bacon fat from the skillet; reserve the remaining fat in the skillet.
3. 3Return the skillet with the reserved bacon fat to medium-high heat (375°F / 190°C). Add the 1 lb Dairy-Free Sausage to the skillet, breaking it up with a spoon as it cooks. Cook for 6-8 minutes, stirring occasionally, until the sausage is browned and cooked through. Remove the cooked sausage from the skillet with a slotted spoon and add it to the plate with the bacon.
4. 4Add the 2 tbsp Vegetable Oil to the skillet with any remaining fat. Add the 1.5 lbs Diced Potatoes and the 1 medium Diced Onion to the skillet. Cook for 15-20 minutes over medium heat (350°F / 175°C), stirring every few minutes, until the potatoes are tender when pierced with a fork and browned on the edges.
5. 5Add the 2 cloves Minced Garlic to the skillet with the potatoes and onion. Cook for 1 minute, stirring constantly, until fragrant. Crumble the cooked 6 slices Bacon into small pieces. Return the cooked 1 lb Dairy-Free Sausage and the crumbled 6 slices Bacon to the skillet.
6. 6Stir in the 1/2 tsp Salt and 1/4 tsp Black Pepper until well combined. Remove the skillet from the heat. Garnish the hash with the 2 tbsp Fresh Parsley and serve immediately while hot.

Substitutions

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