Vegan Sausage & Potato Hash - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

#6 scoop (177 g/6.2 oz)

Ingredients

	Metric	Imperial
Plant-based Italian Crumble, Fully Cooked (1 each=907 g pouch)	1.2 kg	2 lbs 7 oz
Canola Oil	150 ml	1/2 cup + 2 Tbsp.
Hashbrown Potato, diced, frozen	1.75 kg	3 lbs 9 oz
Ground Black Pepper	15 ml	1 Tbsp.
Table Salt	5 ml	1 tsp.
Yellow Onions, fresh, diced	300 g	10.6 oz
Green Peppers, sliced, diced	500 g	17.6 oz
Red Pepper, sliced, diced	500 g	17.6 oz
Garlic, fresh, minced	25 g	1 Tbsp.

The day before, thaw plant-based Italian Crumble under refrigeration at <40F/4C.
Heat oil in a large skillet or grill on medium heat. Saute frozen, diced hashbrown potatoes; add salt and pepper. Cook for ~5-10 minutes until they cooked about halfway through, stirring occasionally.
Add the diced onions and cook for another 3-6 minutes, stirring occasionally.
Add the diced red and green bell peppers, and minced garlic; stir. Reduce the heat and continue cooking until the potatoes are cooked through about another 5-10 minutes. If using a skillet, you can also cover it as this will cook the potatoes/onions and peppers a bit faster.
Add the thawed, plant-based Italian Crumble and heat for 5-10 minutes. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
Serve 175 mls/3/4 cup per serving using a #6 scoop. May place a poached or sunny side or fried egg on top for additional protein.

Serve with a poached/sunny-side/fried egg on top (sides not included in the nutritional information).