Tuesday, May 17, 2016

Root Vegetable Hash with Amy's Kitchen Veggie Sausages

Meatless Monday

I almost never post a recipe with a specific product in the ingredients.  However, up until these links, I hadn't come across a particular faux sausage link that I particularly cared for.  While I like Amy's Kitchen products in general, I had never tried their Veggie Sausages just because of my aversion to faux sausage links I cared as well as breakfast being the meal I least worried about getting additional protein since I often have yogurt or eggs.  Target was recently resetting their grocery department and eliminating tons of products to make room for new products.  I was quite sad over this reset since they no longer carry some of my favorite products including the Amy's Kitchen Veggie Meatballs.  While I was stocking up on the Veggie Meatballs, I decided to try their Veggie Sausages since they were also being discontinued at Target.  After trying the Veggie Sausages, I was pleasantly surprised that they tasted almost exactly like the Veggie Meatballs I already liked with a nice smoky flavor and lots of fennel seeds.

I immediately know, I needed to come up with a hearty recipe to compliment the robust flavor of these tasty links instead of relegating to just being an accompaniment to eggs and toast.  With this year's late frosts, we have yet to get into much local spring or summer produce.  However, root vegetables are still in abundance.  Since I like the combination of sweet and smoky, I thought a slightly nontraditional hash might be the perfect vehicle for these links.  I decided to use a red pepper and yellow pepper continuing the red pepper already in the links but also to pump up the color.

I chose to boil the potatoes and turnips first to ensure that they were fully cooked and would have a crisp exterior for the hash.  This is a great trick whenever making hash or homefries to not only make your saute time quicker but also ensure a nice crisp exterior to your potatoes.

So, here's the recipe:

3 white potatoes
3 turnips
1 sweet potato
2 carrots
2 parsnips
1 package Amy's Veggie Sausage
1 yellow pepper
1 red pepper
1 tbs minced garlic
1 tsp garlic seasoning
olive oil
salt and pepper to taste

1. Dice the white potatoes and turnips into 1 to 2 inch cubes.

2. Boil the potato and turnips until soft.

3. Dice the remaining veggies into 1/2 to 1 inch cubes.

4. Cook the veggie sausage in a pan according to the package instructions.

5. Saute the peppers, garlic, and spices with olive oil until the peppers are soft.

6.  Saute the root vegetables with olive oil until the potatoes are nice and crisp on the outside.

7. Cut up the sausages into 1 inch segments.

8. Combine all the ingredients in a pan and cook until combined usually less than 3-5 minutes.

Serve the hash by itself or as I prefer it topped with an over easy egg.  I love the contrast of the creamy yolk over the hash.  I prefer to accompany this hash with sauteed greens.

This post was in no way sponsored by Amy's Kitchen.  
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