Savory Sausage and Potato Hash

Ingredients

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

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

Instructions

1. 1Wash and dice the potatoes into 1.27 cm cubes. No need to peel if using Yukon Gold.
2. 2Dice the onion and bell pepper into 1.27 cm pieces. Mince the garlic.
3. 3Heat 1 tbsp of olive oil in a large skillet or cast-iron pan over medium-high heat.
4. 4Add the diced potatoes and cook, stirring occasionally, for about 15-20 minutes, or until tender and golden brown. You may need to cover the pan for the first 10 minutes to help them cook through.
5. 5While potatoes cook, heat the remaining 1 tbsp of olive oil in a separate skillet over medium heat.
6. 6Add the plant-based sausage crumbles and cook according to package directions until browned. Remove from skillet and set aside.
7. 7Add the diced onion and bell pepper to the skillet used for the sausage (add a little more oil if needed). Cook until softened, about 5-7 minutes.
8. 8Add the minced garlic, smoked paprika, dried thyme, salt, and pepper to the skillet with the onions and peppers. Cook for 1 minute until fragrant.
9. 9Add the cooked potatoes and the plant-based sausage crumbles back to the skillet with the vegetables.
10. 10Stir everything together and cook for another 3-5 minutes, allowing the flavors to meld and everything to heat through.
11. 11Garnish with fresh chopped parsley before serving.

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