Breakfast Potato Hash

This recipe was developed by Chefs Anita, Carolyn, Patty and Maria at Northern Michigan University during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 5
Serving size: 4 ounces

Ingredients

1 Tablespoon Avocado oil
3 Medium Yukon gold potatoes
1/2 Onion, finely diced
2 Cloves Garlic, finely minced
1/2 Red bell pepper, diced
½ Cup Vegan breakfast sausage
8 Ounces Black beans, drained and rinsed
2 Cups Kale, chopped
1 Teaspoon Old Bay seasoning
Salt, To taste
Pepper, To taste
24 Ounces JUST egg

Garnish
Cilantro, finely chopped

Preparation

1. Wash and dice the potatoes into a 1/2″ cubes. Add them into a medium pot and cover them with water. Bring the pot to a boil and cook for 5 minutes. Drain.
2. In a large cast iron skillet over medium heat, add in 1 tablespoon of oil. Add in the cubed potatoes and spread them out into an even later. Cook for about 4-5 minutes without stirring, or until browned.
3. Add in the onions garlic, bell peppers, vegan sausage, and old bay, and continue cooking until the potatoes are cooked through, about 8-10 minutes.
4. Mix in the kale and black beans. Allow it to cook for 2 more minutes or until the kale has softened and the beans have warmed.
5. Remove from heat and adjust seasonings as needed. Season with salt and pepper to taste.
6. Serve with a garnish of fresh cilantro or parsley and avocado, along with a side of toasted bread. Enjoy!