30 minutes or fewer
If you prefer, the eggs can easily be omitted from this dish.
- 2 lbs. small white potatoes, unpeeled and cut into 1-inch dice
- 2 Tbs. olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 bell peppers, preferably red or yellow, chopped (2 cups)
- 1 ½ Tbs. finely chopped fresh rosemary
- 8 small soy “sausages,” thinly sliced
- 4 oz. 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 Note), 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.
Note: If you do not have a large skillet, use two 10-inch skillets. Cook onions and potatoes in one skillet and garlic, peppers, rosemary and breakfast links in another. Add sausage mixture to potatoes just before adding eggs.