Vegan Holiday Breakfast Hash with Gravy

PRODUCT(S) FEATURED:

Recipe from @gregsvegangourmet

INGREDIENTS

• 1 package The Very Good Butchers Breakfast Sausage, sliced into bite size pieces
• 3 large potatoes, chopped
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 sprig thyme
• Generous pinch of salt and pepper

Gravy:

• 2 tbsp corn starch + 2 tbsp water
• 1 1/2 cups vegetable broth or vegan beef flavoured broth
• 1 tbsp soy sauce
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp onion powder

DIRECTIONS 

1. Add potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat, then reduce heat slightly and cook 8-10 minutes until fork-tender. Drain and set aside.
2. Heat a large cast iron skillet or non-stick frying pan over medium heat.
3. Place vegan butter, potatoes, red onion and red bell pepper into heated pan and cook for 5-8 minutes. Push to one side of the pan.
4. Add breakfast sausage into frying pan and let cook for 5 minutes before mixing together with vegetables.
5. In a small bowl, stir together corn starch and water. Set aside.
6. In a medium pot, add the rest of the gravy ingredients and bring to a simmer. Pour in corn starch mixture and whisk until thickened slightly.
7. When potatoes are golden brown and breakfast sausage is cooked through, remove from heat and serve with gravy.