Vegan Swedish Hash (Pyttipanna)

Ingredients

• 2 medium Potatoes, diced
• 1 medium Onion, diced
• 12 oz Vegan sausage, diced
• 1 medium Carrots, diced
• 1/2 cup Beets, diced
• 1/4 cup Vegetable broth
• 2 tablespoons Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 teaspoon Marjoram

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium heat, which is about 350°F (175°C).
2. 2Add the 2 medium potatoes, diced, and the 1 medium onion, diced, to the hot skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the potatoes and onion begin to soften and look slightly translucent.
3. 3Add the 12 oz vegan sausage, diced, the 1 medium carrots, diced, and the 1/2 cup beets, diced, to the skillet. Continue to cook, stirring every minute or so, for another 5 to 7 minutes, until the sausage is lightly browned and the vegetables are starting to become tender.
4. 4Pour the 1/4 cup vegetable broth into the skillet. Add the 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon marjoram. Stir everything together to combine.
5. 5Cover the skillet with a lid and let the mixture simmer for 5 to 10 minutes. Check the vegetables by piercing them with a fork; they should be tender when you can easily pierce them.
6. 6Serve the vegan Swedish hash hot.

Related Guides