Note: This recipe is completely vegan with the exception of optional fried egg.

Ingredients

• 1 sweet potato (I used 1/2 of a Japanese sweet potato and 1/2 of a traditional sweet potato)
• 1/2 sweet onion
• 1 orange bell pepper
• 1 zucchini
• 8 Field Roast Apple Maple Breakfast sausages
• 1 tsp olive oil
• 2 cloves of garlic
• 1/2 – 1 tsp salt
• 1/2 – 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 – 1 tsp chili powder
• 1 tsp paprika
• 1 egg (optional, not vegan)
• Microgreens for serving (optional)

Instructions

1. Prepare the veggies: Cut sweet potato into 1/2 inch cubes. Cut the onion in half and chop (reserve other half of onion for other use). Chop the bell pepper. Slice the zucchini into half moons. Mince 2 cloves of garlic. Slice 4 vegan sausages into rounds.
2. Sauté the veggies: Heat 1/2 tsp olive oil in a large pan over medium heat. Add the sweet potatoes. Cook for approximately 10 minutes or until sweet potatoes start to brown and soften. Add bell peppers, onion, zucchini, and garlic. Add 1/2 tsp chili powder, 1/2 tsp cumin, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 3-5 minutes. Add additional, pepper, and chili powder to taste.
3. Cook the sausage: While the veggies are cooking, heat 1/2 tsp olive oil in a small pan over medium heat. Add vegan sausages and cook for approximately 3 minutes on each side or until browned.
4. Fry an egg or two (optional, non-vegan): Heat a pan over medium-low, allowing it to fully pre-heat (3-5 minutes). Add olive oil (or other neutral oil to pan) and swirl to coat. Crack the egg into the frying pan and cook until the whites are set and the yolk is still liquid (sunny side up). Flip the egg and continue cooking on the second side until the yolk is cooked to your desired doneness. Season with black pepper.
5. Plate:  Divide hash and sausages between plates. Top with fried egg and/or microgreens if desired. Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Does not include optional fried egg.