Breakfast Hash

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Breakfast Hash

 

2 pounds small white potatoes, unpeeled, and cut into

1 " dice

2 tablespoons olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

2 cups bell peppers, chopped, preferably 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.

 

 

 

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