Savory Sausage and Potato Hash

Ingredients

• 12 oz plant-based breakfast sausage crumbles
• 1.5 lbs 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)

Instructions

1. 1Wash and cut the 1.5 lbs of potatoes into 1/2-inch 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 12-inch skillet or cast-iron pan over medium-high heat (400°F / 200°C).
3. 3Add the cut 1.5 lbs 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 12 oz 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

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