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Vegan Recipe: Herby Sausage Breakfast Hash

Meet your new go-to savoury breakfast. 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


2 tbsp olive oil

4 garlic cloves, minced

700g baby potatoes, roasted (dry or with a little oil)

100g white or chestnut mushrooms

270g cherry tomatoes

4 vegan sausages (I like Field Roast and Tofurky), chopped into bite-sized chunks

3-4 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 (optional)

Ground black pepper

Ground sea salt


1./ Heat up a little olive oil in a large frying pan. Add to this the tomatoes, mushrooms and garlic, and fry over medium-high heat until well-cooked, stirring occasionally.

2./ Bash up the potatoes a little bit with a fork. Once the tomatoes and mushrooms are soft, add the bashed potatoes and the sausage into the pan, and keep frying the mixture. Add some extra olive oil if things are sticking.

3./ Once everything is heated through, mix in the kale and the chopped rosemary. Continue cooking for a further two or three minutes.

4./ Add a squeeze of lemon juice. Season with salt and cracked black pepper to taste, and give the mixture one final stir.

5./ Serve topped with a drizzle of chilli oil, or your favourite condiment, and enjoy! 

Until next time...

Vegan Lass

This recipe was originally featured on Peaceful Dumpling.