If there is one thing that I love is simple recipes. One pot meals? I am there (especially if pasta is involved)!
One thing I don’t love however, is breakfast food. I know, I know, it’s a sin…breakfast for dinner is an American tradition, but it never caught on for me. My dad was HUGE into breakfast food, so in this case, the apple DOES fall far from the tree! Growing up, we would go to 7:30 am mass every Sunday, followed by breakfast at a local diner called Wild Flower. Each Sunday at 8:30 am the cook would break protocol and make me a hamburger. It was a little joke around the restaurant each Sunday and it continued with me for years and years.
So why do I have a recipe for breakfast then? I learned that my biggest hiccup when it comes to breakfast is eggs. I didn’t eat them for a good 15 years! But potatoes? Yasssss.
While I am not 100% vegan throughout the year, I love this recipe for a quick meal. A good carbed up meal with potatoes, veggies, and vegan sausage?? I am in!
As you can see above, all of the above ingredients are super simple. I like to start with chopping up the potatoes and get those in the pan frying with the frozen peppers. Because they are frozen, there is no need to add oils to the pan, as the peppers defrost, there is enough liquid to saute both nicely.
After about 2 minutes, add in your turmeric, garlic powder, onion powder and salt to the mixture. This will allow all the flavors to start blending together.
I think the most “work” in this recipe is the prep- dicing the potatoes, sausage, and cherry tomatoes. I suggest that while the peppers and potatoes are simmering to slice up your vegan sausage and cherry tomatoes.
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Any vegan sausage (or regular if you aren’t vegan/vegetarian) will work in this recipe. I prefer Field Roast’s Smoked Apple and Sage Sausage. Each sausage has 23 g of Protein, which I think is important to think about in a vegetarian diet. Ultimately though, taste is the most important and it is delicious. I sometimes will fry this up alone on a weekend morning and eat them with ketchup.
Now that you have chopped the sausage link and the tomatoes, add both to the pan. These both are quick cookers, so give the whole thing another 2 minutes to cook and voila! You have a simple nutritious breakfast.
I like to top it with some siracha and just to make it pretty, some green onions (but who really has those laying around on a random morning??)!
Macros: 347 kcal, 29 g P, 38 g C, 10 g F
Vegan Sausage Breakfast Hash
Ingredients
Main Ingredients
- 1 link Field Roast Smoked Apple Vegan Sausage
- 1 cup Multicolored Peewee Potatoes
- 1/2 cup Cherry Tomatoes
- 1/2 cup Frozen Three Blend Peppers
Spices
- 1 tbsp Turmeric
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 dash Pink Himalayan Salt
Instructions
- Measure 1/2 cup of Frozen Three Pepper Blend and toss into warm frying pan
- Dice 1 cup of Multicolored Peewee Potatoes and add to pan. There will be enough liquid from peppers, that you shouldn't need to add oil
- Let sauté for about 2 minutes
- Meanwhile, dice up 1/2 cup of Cherry Tomatoes
- Unpackage and slice Field Roast Vegan Sausage link
- Add all of the spices to the pan and mix to coat the potatoes and peppers
- Add in tomatoes and sausage link
- Continuing sautéing for 2 minutes, remove from heat and plate!
- Optional: Top with siracha and green onions
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