Potato & Sausage Hash

When we are on the road in our RV, we love to make breakfast hash variations. It is so easy to through a bunch of ingredients into a cast iron pan and cook over a fire. This recipe is also easy to recreate in the comfort of home. This recipe uses my Mung Bean Egg recipe as well as my Smoky Maple Mushroom Sausage Grounds recipe, but if you don't have the time to make everything from scratch, you can use store-bought substitutes.

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Ingredients

8-9 chopped baby red potatoes
2 Tbsp grape seed oil
1 tsp rosemary
2 tsp cumin
1 tsp thyme
2 tsp paprika
2 tsp granulated garlic
1/2 chopped red bell pepper
1/2 chopped red onion
to taste salt & pepper

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Additional Ingredients

vegan liquid egg (see Mung Bean Egg Recipe)
vegan sausage grounds (see Smoky Maple Mushroom Sausage recipe)
soft tortilla shells
chopped green onions

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Directions

If preparing Mung Bean Eggs & Smoky Maple Mushroom Sausage, do so before starting step 2 and set the items aside until step 6
Dice potatoes then soak them in ice water for 10 minutes
Add 1-2 Tbsp of oil to a bowl with rosemary, cumin, thyme, paprika, garlic, and salt & pepper. Add potatoes to the bowl and stir to coat
In a cast iron pan, cook potatoes for 10-15 minutes or until crispy on each side (drizzle with additional oil if needed)
Add bell pepper and onion to the pan and cook for additional 5 minutes
Add vegan sausage to the pan and cook for 3-5 minutes (or per package instructions, if using store bought)
In a separate non-stick pan, scramble liquid vegan eggs until preferred firmness (for my Mung Bean Egg recipe, I prefer that they be a bit crispy on the edges)
Serve potato mix and scrambled eggs in a bowl, topped with chopped green onions and warm corn tortilla shells. This would also be great with some salsa or hot sauce.

‍

Enjoy!

Shopping List

Ingredients

8-9 chopped baby red potatoes
2 Tbsp grape seed oil
1 tsp rosemary
2 tsp cumin
1 tsp thyme
2 tsp paprika
2 tsp granulated garlic
1/2 chopped red bell pepper
1/2 chopped red onion
to taste salt & pepper

‍

Additional Ingredients

vegan liquid egg (see Mung Bean Egg Recipe)
vegan sausage grounds (see Smoky Maple Mushroom Sausage recipe)
soft tortilla shells
chopped green onions

‍

Directions

If preparing Mung Bean Eggs & Smoky Maple Mushroom Sausage, do so before starting step 2 and set the items aside until step 6
Dice potatoes then soak them in ice water for 10 minutes
Add 1-2 Tbsp of oil to a bowl with rosemary, cumin, thyme, paprika, garlic, and salt & pepper. Add potatoes to the bowl and stir to coat
In a cast iron pan, cook potatoes for 10-15 minutes or until crispy on each side (drizzle with additional oil if needed)
Add bell pepper and onion to the pan and cook for additional 5 minutes
Add vegan sausage to the pan and cook for 3-5 minutes (or per package instructions, if using store bought)
In a separate non-stick pan, scramble liquid vegan eggs until preferred firmness (for my Mung Bean Egg recipe, I prefer that they be a bit crispy on the edges)
Serve potato mix and scrambled eggs in a bowl, topped with chopped green onions and warm corn tortilla shells. This would also be great with some salsa or hot sauce.

‍

Enjoy!