Sausage and Sweet Potato Hash Serve this breakfast hash sprinkled generously with parsley and chopped green onions, vegan sour cream and a stack of warm corn tortillas on the side. Your hungry guests will be delighted when you offer this colorful, satisfying meal at your next holiday brunch. Makes 4 to 6 servings what you’ll need: 2 tablespoons oil, divided 1 onion, chopped 1 red bell pepper, seeded and chopped 1 large sweet potato (about 1 pound), peeled and cut into ½-inch cubes ½ teaspoon salt 1 teaspoon ground chipotle pepper 1 package Tofurky Chick’n and Apple Sausages how to make: 1. In a large skillet over medium, heat 1 tablespoon of the oil until it shimmers. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the sweet potato, salt, chipotle, and ¼ cup water. Cover the skillet, and cook undisturbed for 10 minutes or until the potatoes are fork-tender. Remove the lid and scrape the bottom of the skillet to loosen any brown bits. Transfer the sweet potato mixture to a platter and set aside. 2. While the potatoes cook, finely chop the sausage with a knife. Add the remaining tablespoon of oil to the skillet, then add the sausage, turn the heat up to medium-high, and cook, stirring occasionally with a metal spatula, until the sausage begins to brown, about 3 to 5 minutes. Add the sweet potato mixture back to the pan and stir to combine. For more brunch ideas, check us out on Pinterest! breakfastbrunchhashsausagesweet potatoesveganvegetarian
