I couldn’t have asked for a better end to summer. Given a glut of vacation time, I took Friday off to enjoy a long weekend of eating, exploring and experimenting in the kitchen.
Here’s a round-up of the highlights:
- Scoring plenty of pastries from Jina Bakes – All were amazing, but the kalbijjim croissant and injeolmi croissant were my favorites.
- Lingering over ceviche tostadas, chorizo fish stew and kilpatrick oysters at The Marshall Store
- Attending Porter Robinson’s Second Sky Festival with friends and dancing the night away
- Chowing down on karaage, chicken katsu curry and tonkatsu curry from Curry HYUGA
And, since the folks at Nature’s Fynd sent me a product sampling, I put together this vegan breakfast sausage hash. It hit the spot after so much indulging. If you can’t get your hands on Meatless Breakfast Patties, any kind of sausage will do (but the cooking time may vary).
Needless to say, it was an unforgettable few days. 🙂
Recipe adapted from Jo Cooks.
Vegan Breakfast Sausage Hash
Makes 4 servings
Ingredients
- 4 tablespoons olive oil, divided
- 4 Nature's Fynd Meatless Breakfast Patties
- 4 medium russet potatoes, peeled and cut into ½" cubes
- ½ teaspoon kosher salt, plus more, to taste
- ¼ teaspoon freshly ground black pepper, plus more, to taste
- 1 medium onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 3 garlic cloves, minced
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon dried chili flakes
- 2 teaspoons chopped fresh parsley
Instructions
- In a large fry pan, heat 2 tablespoons olive oil over medium heat. Add patties to pan and cook for 2-3 minutes on each side until browned. Remove from pan and set aside to cool; then tear into ½" pieces.
- Add 1 more tablespoon olive oil to pan and heat over medium heat. Add potatoes, salt and pepper and toss to coat. Spread potatoes in a single layer and cook, stirring occasionally, until they start to brown, about 8 minutes.
- Add ½ more tablespoon olive oil and onion and stir to combine. Cook, stirring occasionally, for 3 minutes.
- Add remaining ½ tablespoon olive oil, bell pepper, garlic, Italian seasoning and chili flakes and stir to combine. Cook, stirring occasionally, until potatoes are golden brown on all sides, about 10 minutes.
- Add prepared patties and cook until heated through, 1-2 minutes. Season with additional salt and pepper to taste.
- Top with parsley and serve immediately.
