Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Small white potatoes - unpeeled, and Cut into 1" dice

  2. 2 tablespoons 30ml Olive oil

  3. 1 tablespoon 15ml Yellow onion - finely chopped (medium)

  4. 3 Garlic cloves - minced

  5. 2 Bell peppers - chopped - (2 cups)

  6. 1 1/2 tablespoons 22ml Finely-chopped fresh rosemary

  7. 8 tablespoons 120ml Soy "sausages" - thinly sliced (small)

  8. 4 oz 113g Fresh baby spinach - coarsely chopped

  9. 4 oz 113g Eggs (large) Chipotle powder -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 Comments), 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. This recipe yields 6 servings. Per Serving: 359 Cal; 25g Prot; 11g Total Fat (2 Sat. Fat); 49g Carb.; 142mg Chol; 550mg Sod.; 6g Fiber.


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