Breakfast Potato Hash

Course: Breakfast

Cuisine: American

Keyword: Plant-based, vegan

Prep Time: 20

Other Recipe Components: 1

Total Time: 50

Servings:

Calories: 231kcal

Author: Cindy Rainey

This special occasion Breakfast Potato Hash is vegan and plant-based. It uses my Sausage Tofu Crumbles (or vegan sausage of your choice); and is topped with my Smoky Tomato Tahini Sauce.

Print Recipe

Ingredients

4 potatoes white
1 cup red bell pepper diced
1 cup yellow onion diced
1 Tablespoon flour
1/2 teaspoon paprika
1 teaspoon onion powder
1 Tablespoon Italian herbs
2 teaspoons garlic powder
1 teaspoon sea salt
1/4 teaspoon black pepper finely ground
spritz olive oil optional
16 ounces Sausage Tofu Crumbles
1 cup Smoky Tomato Tahini Sauce

Instructions

Preheat oven to 380°.
Boil a large pot of salted water.
Wash and dice potatoes. Put into boiling water and boil for 7-10 minutes or until just barely fork-tender.
While potatoes are boiling, dice onions and peppers. Set aside.
While potatoes are boiling, prepare dry ingredients in a small bowl.
When potatoes are just barely fork-tender, drain and run under cold water to stop cooking.
Carefully layer into a large mixing bowl along with dry ingredients. Gently toss to coat.
Turn onto a silicone baking sheet along with diced vegetables.
This step is optional - but spritz with a little olive oil before putting in oven.
Bake at 380° for 30-35 minutes or until a little browned and crips. Pull out of the oven.
Top with Sausage Tofu Crumbles - or precooked vegan sausage pieces of your choice. Return to oven for about 5 minutes till sausage is just heated.
Put on a dish and top with ketchup or Smoky Tomato Tahini Sauce.

Nutrition