One of my tricks for getting dinner on the table on a weeknight is to take whatever little bits of this and that are in the fridge, smash them together in a pan, and put an egg on it. Somehow an egg turns a whole lot of nonsense into a seemingly legit dinner. I don’t claim to understand it, but it’s a real thing.
I’ve been known to put eggs on some pretty strange things (out of dire necessity and hunger, of course), but potatoes and eggs are one dynamic duo that I know I can always turn to when I’m in a weekday cooking rut. Potatoes may technically be a vegetable, but I consider them as more of a pantry staple since it takes forever for them to go bad. They’re also pretty stellar at taking on any flavors you pair them with, so no matter what you’re craving or what else you have in your fridge, they’re almost sure to fit in.
Potatoes and eggs alone can be boring, so here we’ve spiced them up with some Spanish flair! Many Spanish dishes use chorizo to bring the heat, flavor and protein. Thankfully, there are a lot of vegetarian alternatives to this spicy sausage, so we don’t have to miss out. I’m partial to the Field Roast version, but there are a ton of options out there, so just go with what you like! A few links of veggie chorizo, plus some smoked paprika for added umami, and you definitely will not miss the meat.
One of my major gripes about hashes like this is that it takes forever for the potatoes to cook. Here, we’ve solved that by steaming the potatoes while the veggies and sausage sauté. Not only does this save time, but it allows everything to cook more evenly. Once the peppers and onions are done cooking, all there is left to do is throw the potatoes in that already-hot pan to get a good sear on them, which really takes no time at all. And then, of course, you have to put an egg on it…the meal just wouldn’t feel complete without it.
Spicy veggie sausage and potatoes make a hearty base for sautéed peppers and onions, and a fried egg to top it all off.
- 28 ounces baby new potatoes
- 4 tablespoons olive oil, divided
- 2 Vidalia onions, thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- salt and black pepper, to taste
- 2 vegetarian sausages, sliced crosswise into 1/4-inch thick coins
- 1 teaspoon smoked paprika
- 4 large eggs
- Place potatoes in a large skillet. Cover with cold water. Bring to a boil and simmer, covered, for 10 minutes. Set aside to cool.
- Meanwhile, heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onions and peppers to the pan, along with a big pinch of salt and black pepper. Saute for 10-15 minutes, or until tender and starting to brown. Remove to a separate bowl, leaving as much oil in the pan as possible.
- Add 1 more tablespoon of olive oil to the pan and heat over medium heat. Saute the vegetarian sausage slices in the pan until browned on both sides, about 2-3 minutes per side. Remove to a paper towel-lined plate, leaving as much oil in the pan as possible.
- Drain water from the potatoes and cut the potatoes in half. Heat the remaining tablespoon of olive oil in the skillet where you cooked the sausage and veggies, over medium heat. Add the potatoes and smoked paprika to the pan, along with a pinch of salt and black pepper. Saute until potatoes start to brown, about 6-8 minutes, stirring occasionally. Season to taste with salt and black pepper. Toss the potatoes with the onions, peppers, and vegetarian sausage.
- In the same skillet, fry the eggs to desired degree of doneness. Serve potato and onion hash topped with one egg per person.
Adapted from BBC Good Food. I used Field Roast Mexican Chipotle Sausage Links for this, but pretty much any spicy vegetarian sausage will do!