I have so many memories of eating potato hash for breakfast. I want to keep this tradition going with my family and at this point, the only thing my son eats are sweet potatoes. To encourage him to eat more veggies and protein, I got some help from my friend, Rashaunda Grant of The Carolina Cookery to create a Vegan Sweet Potato Breakfast Hash with Vegan Sausage. Explore this quick and easy vegan brunch dish below.
Sweet Potato Breakfast Hash
2 cups sweet potato, diced in 1” cubes
2 cups Kale, chopped
1 cup Red Bell Pepper, diced
1 cup Vegan Sausage (Soyrizo)
¼ cup oven roasted tomatoes, sliced
4 tbsp Olive oil, divided
2 tbs Kara Felicia Red Smoke Seasoning (or mesquite bbq seasoning)
Prepare the sweet potatoes by boiling them in pot with salted water for 5 mins until softened but not fully cooked. Remove from boiling water and rinse thoroughly with cold water to stop the cooking, then drain off excess water.
In a large skillet, on medium heat add 2 tbs of olive oil and sweet potatoes. Sprinkle in seasoning and sautee potatoes until golden brown on all sides. Remove potatoes from skillet and set aside.
Add remaining olive oil, vegan sausage and red bell pepper to pan. Cook until sausage starts to brown lightly. Then add oven roasted tomatoes and chopped kale. Sautee for 2 mins until kale wilts.
Add potatoes back to skillet and toss until well combined.
Want to try more recipes for your holiday brunch and beyond? Get inspired by some of our favorite cookbooks below: