Start your day with bold flavor and a little saucy heat! This Spicy Ginger Breakfast Hash is the ultimate wake-up call—crispy potatoes, colorful veggies, and your favorite protein tossed in Erry’thang Spicy Ginger Sauce and finished with a savory sprinkle of Spicy Basil Salt.
It’s brunch, but way saucier.
Ingredients:
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2 cups diced baby potatoes
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1/2 onion, thinly sliced
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1/2 red bell pepper, chopped
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1/2 zucchini, chopped
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1/2 cup plant-based sausage, crumbled or chopped
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2 tbsp olive oil
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2 tbsp Erry’thang Sauce Spicy Ginger Sauce (plus extra for drizzling)
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1 tsp Erry’thang Sauce Spicy Basil Salt
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Optional: green onions or parsley for garnish
Instructions:
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Heat olive oil in a cast iron skillet over medium heat.
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Add diced potatoes and cook for about 10–12 minutes, flipping occasionally, until golden brown and tender.
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Add onions, bell pepper, and zucchini. Sauté for another 5 minutes until vegetables are soft and lightly caramelized.
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Stir in the plant-based sausage and cook until browned and heated through.
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Drizzle with Spicy Ginger Sauce and toss to coat everything evenly.
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Sprinkle Spicy Basil Salt over the skillet and mix gently.
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Remove from heat, garnish with fresh herbs if desired, and serve hot.
Pro Tips:
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For crispier potatoes, soak them in cold water for 15 minutes before cooking and pat dry thoroughly.
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Want it spicier? Add a few red pepper flakes or a chopped chili before serving.
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This recipe is easy to customize. Add mushrooms, spinach, or swap sausage for tofu crumbles based on your mood.