Apple, Sweet Potato, and Sausage Breakfast Hash

I’m glad I saved this recipe from Emily Leveson’s blog before it disappeared because it has been a hit in our house. We’ve made it both on the stovetop and over the campfire.

We used Field Roast vegan sausage for our dish (the Smoked Apple Sage flavor). It might also be good with their Apple Maple breakfast sausages…. I doubled the recipe for the three of us.

• 1 TBSP olive or coconut oil
• 1/2 cup chopped onion
• 1 cup sweet potato, peeled and cubed
• 1 gala apple, core removed and cubed
• 1 sausage, cut into small pieces
• 1/2 tsp salt
• 1/2 tsp pepper

Heat oil in a large skillet over medium-high heat. Add in onions and sweet potatoes and sauté for about 3-5 minutes.

Add in apple and sauté for another 2-3 minutes.

Add chicken sausage, salt, and pepper and sauté until veggies are fork tender; about 5 minutes.

Transfer to a bowl and enjoy!

GERMAN: Bavarian Supper

We celebrated Jeff’s birthday with this family recipe. It can be made vegetarian or dairy-free with substitutes.

• 1 onion
• 1 lb of your favorite type of hot dog, sausage, or substitute – sliced diagonally
• 1 can cream of mushroom soup or substitute
• 1/2 cup mayonnaise
• 2 cups sauerkraut
• 4 cups diced potatoes

1. Boil the potatoes until soft.
2. Dice and saute the onion.
3. Mix the potatoes and onion with all other ingredients in a large bowl.
4. Bake in a greased casserole dish for 45 minutes at 350 degrees.