Breakfast Hash
- 2 lbs. small white potatoes, unpeeled and cut into 1-inch dice
- 2 Tbs. olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 bell peppers, preferably red or yellow, chopped (2 cups)
- 1 1/2 Tbs. finely chopped fresh rosemary
- 8 small soy sausages, thinly sliced
- 4 oz. fresh baby spinach, coarsely chopped
- 4 large eggs
- Chipotle powder (optional)
- In large pot, place potatoes, and add enough cold water to cover.
- Bring to a boil; then reduce heat, and simmer until potatoes are almost tender, 10 to 12 minutes.
- Drain and cool.
- In very large heavy skillet (see Note), heat oil over medium-high heat.
- Add onion, and cook, stirring often, until beginning to soften, 5 minutes.
- Add potatoes, and cook, stirring occasionally, until crispy and brown, about 10 minutes.
- Add garlic, bell peppers, rosemary and sausages.
- Cook, stirring occasionally, until peppers soften, about 10 minutes.
- Stir in spinach, and cook, stirring often, just until spinach wilts.
- Break eggs over hash, and cook until eggs are set.
- Quickly flip eggs over to briefly cook on other side, about 1 minute.
- Add salt and pepper to taste, and garnish with dash of chipotle powder if desired.
- Serve hot.
white potatoes, olive oil, yellow onion, garlic, bell peppers, fresh rosemary, soy sausages, fresh baby spinach, eggs
Taken from www.vegetariantimes.com/recipe/breakfast-hash/ (may not work)