Ok. I admit it. I’m lazy sometimes. But even in my most laziest mode, I do think I can come up with some neat recipes. Here’s one that K loves with the vegan mayo or a bit of ketchup or both.
2 medium onions, diced
1-2 cloves of garlic, minced
1-2 red bell peppers, diced (optional)
1 bag of Cavendish Farms Hash Browns
1-2 tablespoons of vegetable/olive oil
salt and pepper to taste (optional)
In a large wok or pan, heat the oil. Sautee the onion and garlic until the onion is translucent (about 2-5 min, depending on your stove). Add the red peppers and stir fry about 3-5 minutes. Add the sausage and cook covered about 5-7 min, stirring occasionally. Finally, add the hash browns. Cook covered, stirring occasionally. This will take the longest, especially if the hash browns were frozen. Ensure that the mixture is well mixed (the hash browns will absorb some of the chipotle flavour and colour so don’t be surprised if they appear a tinge red). Add more a touch more oil if the hash browns are burning too quickly. Cook covered, stirring regularly. Add salt and pepper if you want. This will take between 15-30 minutes depending if the hash browns are frozen or not.
Once all of it is cooked, serve in bowls or on a plate with a side salad. Should feed about 6-8 servings (depending on the size of your “serving” 😉 )