This one-pot fry-up of vegan sausage, vegetables, garlic and herbs makes a delicious and hearty meal that's fit to fuel even your longest of long days. If you have the potatoes pre-cooked (read: leftovers!), you can throw this together in about 15 minutes, meaning it's great both for quick starts and effort-free brunches. If you like, enjoy it with a crisp green salad or, if you're extra hungry, with hot buttered toast.
Herby Sausage Breakfast Hash
Preparation time: 15 minutes
2 tbsp olive oil
4 garlic cloves, minced
700g baby potatoes, roasted (dry or with a little oil)
100g white or chestnut mushrooms
250g cherry or baby plum tomatoes
4 vegan sausages (I like Field Roast and Tofurky), chopped into bite-sized chunks
2-3 handfuls of kale (or similar greens)
Leaves of 3-4 sprigs of rosemary, finely chopped
A squeeze of lemon juice
A drizzle of chilli oil
Ground black pepper
Ground sea salt
1./ Heat up the olive oil in a large frying pan. When it's sizzling, add the tomatoes, mushrooms, and garlic. Fry over high heat until well-cooked, about 5 minutes.
2./ Bash up the potatoes a wee bit with a fork. Once the tomatoes and mushrooms are ready, add the bashed potatoes, kale, and sausage into the pan, and keep frying the mixture. Keep stirring, too.
3./ Once everything is heated through and nicely browned, mix in the chopped rosemary. Continue cooking for a further 2 minutes.
4./ Add a squeeze of lemon juice. Season with plenty of salt and cracked black pepper, and give the mixture one final stir.
5./ Serve topped with a drizzle of chilli oil or your favourite condiment.
Until next time...
This recipe was originally featured on Peaceful Dumpling.