Chipotle sausage hash

January 1, 2015

We had big plans for New Years Eve this year, so I knew we needed some similarly big plans for our first breakfast of the year. Cindy had a tough 'holiday' period, basically working the whole way through, so I took it on myself to give her a delicious January 1. For breakfast dessert I went back to the lemon & blueberry loaf that Cindy had made last summer, but to start the meal off I wanted something savoury and hearty enough to soak up any hangovers we may have accrued. Isa Does It had just the recipe, with a title consisting of three perfect words: chipotle. sausage. hash.

What more could you ask for post-party than a big pot of spicy mush, loaded with potatoes and mock snags, with a a few green bits and pieces on top to deal with any foolish new year's resolutions you might have made? It was perfect. It's really easy to make, although the spuds require a bit of patience - you need them to be cooked through (ours were a tiny bit underdone because I was tired, hungry and impatient). The miso/tahini dressing provides some creamy, umami-ish richness, but it's really all about eating a big bowl of spuds, sausages and chilli.

Chipotle sausage hash
(adapted slightly from a recipe in
Isa Chandra Moskowitz's Isa Does It)

hash

2 tablespoons olive oil

500g potatoes, chopped into 1-2cm cubes

1 teaspoon salt
1 small onion, chopped finely

2-4 store bought veggie sausages, chopped (we were limited to Sanitarium brand, but go with Tofurky if you can)

1/4 cup fresh coriander, chopped

1 heaped teaspoon dried oregano

1 heaped teaspoon mild curry powder

1/4 cup chipotles in adobo sauce, finely chopped

juice of two limes

dressing
1/4 cup tahini
2 tablespoons nutritional yeast
2 tablespoons white miso
1/2 cup water

1 avocado, cut into chunks
a few extra coriander leaves

Heat a tablespoon of the oil in large saucepan. Throw in the potatoes and salt and cook for 10-15 minutes, covered. Stir the spuds up every 2 minutes or so - you want to try to get them crispy on the outside without having them stick to the pan.

While the potatoes are cooking make up your dressing - just whizz all the ingredients up in a food processor or blender.

Throw the onions and the rest of the oil in with the potatoes and cook everything for five minutes or so, until the onion is cooked through. Add the sausages, coriander, oregano and curry powder and cook for a couple more minutes. Add the chipotles and lime juice, stir everything together and kill the heat. Taste and add salt and pepper as required. 

Serve, topping with chunks of avocado and garnishing with coriander leaves.