HIGH BROW HASH

SERVES 4 TO 6 PORTIONS

2 tbsp (30 ml) olive oil

1 pound (454 g) (16oz) fingerling potatoes, cut into 1⁄2-inch (1.3 cm) dice

1⁄2 of a Smoky Vegan Sausage (store bought), cut into 1⁄2-inch (1.3 cm) dice

1⁄2 cup (75 g) (2.6oz) diced red or yellow bell pepper

3⁄4 cup (75 g) (2.6oz) small cauliflower florets

1 1⁄2 cups (132 g) (4.7oz) Brussels sprouts, thinly sliced

1⁄2 to 1 cup (120 to 235 ml) vegetable broth, as needed

2⁄3 cup (107 g) (3.8oz) chopped shallot

1 cup (70 g) (2.5oz) chopped mushrooms (any kind)

1 tsp fine sea salt

1⁄2 tsp ground black pepper

2 cloves garlic, minced

1 tbsp (15 ml) fresh lemon juice, optional

2 tbsp (6 g) (0.21oz) minced fresh chives

1 tbsp (2 g) (0.07oz) minced fresh thyme

NUTRITIONAL VALUES

Calories: 319kcal
Fat: 15.3g (2.6g S.Fat)
Carbs: 42.1g
Protein: 9.1g
Sugar: 32.9g
Sodium: 942mg

METHOD

In a large skillet over medium heat, heat the oil. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are browned. Cook for 5 to 7 minutes, or until the sausage is browned. Combine the bell pepper, cauliflower, and Brussels sprouts in a mixing bowl. Cook for 4 to 6 minutes, or until the vegetables are bright and crisp. If the vegetables are sticking, add a splash of broth and continue to do so as needed. Combine the shallot, mushrooms, salt, and pepper in a mixing bowl. Cook for 3 minutes, or until the shallot is tender. Remove from the heat. Combine the garlic, lemon juice, and fresh herbs in a mixing bowl. Season with salt and pepper to taste.

RECIPE NOTES

If desired, store-bought vegan sausage can be substituted for the homemade.

The sausage can also be left out for a potentially gluten- free dish.