Dairy-Free Irish Breakfast Hash with Sweet Potato

Instructions

1. 1Place a 30.48 cm skillet over medium heat, which is 175°C. Add the 2 tablespoons of olive oil to the skillet and let it heat up until it shimmers, about 1 minute.
2. 2Add the 2 medium sweet potatoes, diced into 1.27 cm cubes, to the hot skillet. Cook for 10 to 12 minutes, stirring occasionally, until the sweet potatoes are slightly softened and have started to get golden brown edges.
3. 3Add the about 340 g vegan sausage, sliced into 1.27 cm thick pieces, the 1 medium red onion, diced into 1.27 cm pieces, and the 1 medium green bell pepper, diced into 1.27 cm pieces, to the skillet. Continue to cook, stirring occasionally, for another 8 to 10 minutes, until the vegan sausage is browned and the onion and bell pepper are tender.
4. 4Add the about 225 g mushrooms, sliced, and the 2 cloves garlic, minced, to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms have softened and released their liquid, and the garlic smells fragrant.
5. 5Stir in the 1 tablespoon of fresh thyme leaves, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Cook for 1 more minute, stirring constantly, to allow the flavors to combine.
6. 6Remove the skillet from the heat. Serve the Dairy-Free Irish Breakfast Hash immediately.

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