Chipolte Sausage Potato Hash by Chef PsychicVeggie
This dish is quick and easy and can be modified in a thousand different ways to accommodate any leftover veggies you may have in the fridge. Great with a fried egg or fried tofu on top.
Breakfast & Brunch
****Let me start off by saying that all spice measurements are approximate. Spice it up to your taste level. This dish is an 'eyeball' dish. A pinch here and a pinch there to your liking.***
1. Cut two medium sized potatoes (any type will do but I like Yukon Gold for their buttery flavor) into small bite size cubes. Finely chop onions and mince garlic. Chop mushrooms into small pieces as well. A slap chopper makes short work of onions, garlic & mushrooms. I cheat on the garlic and buy minced because I use so much of it. Chop sausage into bite size pieces as well.
2. In a hot skillet with a little of your favorite cooking oil saute onions and garlic for about 5 minutes until they turn translucent. Add in potatoes, mushrooms, sausage and a little of the veggie broth and simmer for about 5 minutes. Cover the skillet to keep some of the steam in and really get those potatoes cooked. You may need to add a little of the broth here and there to keep from burning. Just a splash will do. You want a little browning so you can deglaze later for a nice gravy!
3. Next, add in your spices and deglaze the pan if necessary with a little more broth or a splash of water to get all those crispy bits up and make a nice gravy.
4. Keep skillet on medium for another 10 minutes or until potatoes are done and your 'gravy' has matured. Keep tasting to make sure the spice level is to yoru liking.
When all the veggies are cooked through you are ready to serve.
A dash of hot sauce, vegetarian worsteshire, or even extra cayenne pepper really pep this dish up.
This dish is nice topped with fresh chopped tomato, an over easy egg or even some fried tofu!