Savory Sausage and Potato Hash

Ingredients

• about 340 g plant-based breakfast sausage crumbles
• about 680 g potatoes (Yukon Gold or Russet)
• 1 medium yellow onion
• 1 medium bell pepper (any color)
• 2 minced garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash and cut the about 680 g of potatoes into 1.27 cm cubes. Cut the 1 medium yellow onion and 1 medium bell pepper into bite-sized pieces. Finely mince the 2 garlic cloves.
2. 2Heat 2 tablespoons of olive oil in a large 30.48 cm skillet or cast-iron pan over medium-high heat (204.4°C / 200°C).
3. 3Add the cut about 680 g of potatoes to the hot skillet. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and beginning to turn golden brown. You can cover the skillet for the first 10 minutes to help the potatoes cook through.
4. 4Add the cut 1 medium yellow onion and 1 medium bell pepper to the skillet with the potatoes. Continue to cook for 5-7 minutes, stirring, until the vegetables have softened.
5. 5Stir in the about 340 g plant-based breakfast sausage crumbles, the 2 minced garlic cloves, 1 teaspoon paprika, 0.5 teaspoon dried thyme, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook for another 5-7 minutes, stirring often, until the sausage is heated through and the mixture is well combined and slightly crispy.
6. 6Taste the hash and add more salt or pepper if desired.
7. 7Serve the hash immediately, garnished with the 2 tablespoons of fresh chopped parsley.

Substitutions

Related Guides