Country Hash with Italian Sausage and Brussel Sprouts
Everybody loves a good hash on a Sunday morning with a mimosa or latte for brunch. Trader Joe’s has the best frozen country potatoes that makes hash a breeze to make. Up until recently though, these weren’t vegan but now the package says vegan on the front. Make sure your TJ’s has the newest inventory that says VEGAN on the bottom right side of the bag. You can obviously double check the ingredients too, but the package makes it easy to tell. I normally don’t like peppers and onions in things like fajitas, but these are small, so they don’t overpower the meal. I have a couple of hash recipes I’ll share using these potatoes as a base over time. This recipe was based off one my friend Alicja makes, and I added a couple of things to it. Next time I make this I will use a weight to help smash the hash and get the extra crispiness I am looking for. This was still delish and took like 30 minutes to make because I cheated by using premade ingredients I just mixed together. Let me know in the comments what your favorite hash recipe is and if you have had these country potatoes before.
Country Hash with Italian Sausage and Brussel Sprouts
Ingredients
- 1 24 ounce bag of Trader Joe’s Roasted Potatoes with Peppers and Onions (Make sure you get the new vegan version. The bag will say VEGAN on the bottom right of the bag)
- 1 10 ounce bag Trader Joe’s shaved brussels sprouts
- 2 Tofurky Italian Sausage links sliced
- 2 TBSP vegan butter/olive oil (I use a combo of the two)
- Sprinkle of TJ’s onion salt, mushroom umami seasoning, 21 seasoning salute, salt, and pepper
- 1 large or 2 small avocados, diced for garnish
- Dollop of TJ’s Garlic Spread Dip for garnish
Instructions
- Heat a large skillet or Dutch oven to medium and add the butter/oil. Once melted and bubbling slightly, add the brussel sprouts.
- Season with all the seasoning above and stir well. Let these cook for a couple of minutes on each side, trying to build up a crispy edge, stirring occasionally.
- After about 7-8 minutes add the bag of potatoes and veggies. Stir well and do the same thing you did with the brussel sprouts by letting the sides crisp up instead of over stirring.
- Once the potatoes are almost fully cooked, about 10 minutes, add the sausage and stir well.
- If you have a grill press, you can use this weigh down the hash to help get that great crispy edge you want from a hash. If you don’t have one of those, you can always use a plate or flat pot lid to try and weigh it down. The weight is what helps the crispy show up faster.
- Once you have flattened and stirred the hash a couple of times and it has the crispy pieces you want, you are done.
- Plate up a serving with a dollop of the garlic dip and diced avocado. They work great with the crispy potatoes and Italian sausage.
- Serves 2-3 and is best kept in a sealed container in the fridge for up to five days.
