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Vegan Recipe: Herby Sausage Breakfast Hash

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

Serves: 2

Preparation time: 15 minutes

Ingredients

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

Directions

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...

Vegan Lass

This recipe was originally featured on Peaceful Dumpling.