Breakfast Hash (Fennel & Sage)
Oliver PauShare
Breakfast Hash (Fennel & Sage)
Oliver Pau
Rated 4.5 stars by 2 users
Category
Crumbles
Cuisine
Breakfast
Servings
2
Here's a recipe that is great for a hearty breakfast and a favorite for early morning samplings at farmers markets. Our fennel and sage plant protein mix will give you the flavors of sausage and the addition of maple syrup gives you the feeling of breakfast. These breakfast hash is a nice combination of savory and a touch of sweet.
Our seasoned plant protein mixes are low in sodium. If you like more seasoning, adjust the salt level to your taste. We like adding flavor to the water, such as liquid aminos and maple syrup. Alternatively, use a vegetable stock instead of water, which will add both salt and flavor.
Ingredients
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1 cup (120 g) Fennel & Sage plant protein mix
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⅓ cup water
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1 teaspoon liquid aminos, tamari or soy sauce (optional)
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1 teaspoon + 1 tablespoon maple syrup (optional)
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A pinch of salt, if needed
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1 tablespoon oil
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½ small onion, diced
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½ red pepper, diced
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½ cup potatoes, diced (fresh or frozen)
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Parsley, chopped
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1 tablespoon oil
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Salt, to taste
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Black pepper, to taste
Crumble Ingredients
Hash Ingredients
Directions
Making the Crumbles
Put fennel & sage plant protein mix in a bowl. To add extra flavor to the water, in a separate cup, combine the water, liquid aminos, and one teaspoon of maple syrup.
Gradually add water into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. Let mixture rest while you heat up the pan.
If using, prepare glaze by combining 1 tablespoon of maple syrup with 1-2 tablespoons of water. You can leave out the glaze if you don't want the extra sweetness.
If using, prepare glaze by combining 1 tablespoon of maple syrup with 3 tablespoons of water. You can leave out the glaze if you don't want the sweetness.
Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Break mixture into crumbles and add it to the pan in a single layer. Fry for about 5-6 minutes, stirring regularly, until crispy.
When the crumbles are brown and crispy, remove plan from heat and add the maple syrup glaze. BE CAREFUL, IT MAY STEAM. Stir to distribute evenly, return pan to heat and allow water to evaporate. Remove crumbles from pan and let cool.
Making the Breakfast Hash
Heat a wide pan over medium heat. Add oil to cover the bottom of the pan. Add diced onions and a pinch of salt. Stir regularly for about 5 minutes, or until they’re soft and take on a pale golden color.
Add red pepper to the pan and continue to stir regularly for another 5 minutes. Remove onion and peppers from pan.
Using a clean pan, heat over medium heat. Once the pan is hot, carefully place the potatoes in a single layer. Cover the pan and fry for 10-12 minutes, stirring a few times to cook uniformly. Season to taste with salt and pepper.
Add the onion and red pepper mixture and the sausage crumbles to the pan. Stir to distribute evenly and heat thoroughly. Finish with a sprinkle of chopped parsley. Enjoy!
Recipe Note
This recipe makes about a 1/2 pound of crumbles.