Vegan Brunch Recipes: Herbed Sausage and Potato Hash

July 3, 2015
Meet your new go-to savory breakfast. This one-pot fry-up of sausage, vegetables, garlic and herbs makes a delicious and hearty meal that’s fit to fuel even your longest of long days. If you have the potatoes pre-cooked (read: leftovers!), you can throw this together in around 20 minutes, meaning it’s great both for quick starts and effort-free brunches. If you like, enjoy it with a crisp green salad or, if you’re extra hungry, with hot buttered toast.
Vegan Brunch Recipes: Herbed Sausage and Potato Hash

Vegan Brunch Recipes: Herbed Sausage and Potato Hash

Recipe Type: Breakfast Hearty Entrees
utensils YIELDS 2-4 servings
herb graphic for recipe card
  • 4 vegan sausages, chopped into bite-sized pieces (I like Tofurky or Field Roast)
  • 20 cooked baby potatoes
  • 20 cherry tomatoes
  • 10 mushrooms
  • 2 handfuls kale
  • 1-2 sprigs rosemary, ribs removed and finely chopped
  • 3 cloves garlic
  • a glug olive oil
  • a squeeze lemon juice
  • to taste chili oil (optional)
  • to taste salt and cracked black pepper
        graphic for recipe card


1. Heat up a little olive oil in a large frying pan. Add to this the tomatoes, mushrooms and garlic, and fry over medium-high heat until well-cooked, stirring occasionally. 2. Bash up the potatoes a little bit with a fork. Once the tomatoes and mushrooms are soft, add the bashed potatoes and the sausage into the pan, and keep frying the mixture. Add extra olive oil if things are sticking. 3. Once everything is heated through, mix in the kale and the chopped rosemary. Continue cooking for a further two or three minutes. 4. Add a squeeze of lemon juice. Season with salt and cracked black pepper to taste, and give the mixture one final stir. 5. Serve topped with a drizzle of chilli oil and enjoy!
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__ Photo: Emily Wilkinson


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