Vegan Breakfast Hash with Sweet Potatoes and Sausage

Ingredients

• 2 medium, diced Sweet Potatoes
• 12 oz, sliced Plant-Based Sausage
• 1 medium, diced Onion
• 1 medium, diced Bell Pepper
• 2 tablespoons Olive Oil
• 2 cloves, minced Garlic
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Dried Thyme
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

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

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, diced sweet potatoes, the 1 medium, diced onion, and the 1 medium, diced bell pepper to the hot skillet. Cook, stirring every few minutes, until the sweet potatoes are fork-tender and the vegetables are softened, about 10 to 12 minutes.
3. 3Add the about 340 g, sliced plant-based sausage and the 2 cloves, minced garlic to the skillet. Continue to cook, stirring occasionally, until the sausage is browned and heated through, about 5 to 7 minutes.
4. 4Sprinkle the 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper over the contents of the skillet. Stir everything together well to ensure the spices are evenly distributed.
5. 5Continue to cook the hash for another 2 to 3 minutes, stirring occasionally, allowing the flavors to combine and deepen. The hash is ready when it is fragrant and the vegetables and sausage are nicely browned.
6. 6Serve the vegan breakfast hash hot.

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