Breakfast Hash

[Guest guest]

Made this for Christmas breakfast, relatives wanted

more.

 

 

Breakfast Hash

 

2 pounds small white potatoes, unpeeled, cut into 1 "

dice

2 tablespoons olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 bell peppers, chopped, red or yellow

1 1/2 tablespoons finely-chopped fresh rosemary

8 small soy " sausages " , thinly sliced

4 ounces fresh baby spinach, coarsely chopped

4 large eggs

chipotle powder, optional

 

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. Serves 6.