Total Time
50mins
Prep 10 mins
Cook 40 mins

This is a healthy, filling breakfast dish that will keep you going strong until lunch.

Ingredients Nutrition

  • 2 lbs small white potatoes, unpeeled and cut into 1 inch dice
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 bell peppers, preferably red or yellow,chopped (2 cups)
  • 1 12 tablespoons chopped fresh rosemary
  • 8 small vegetarian sausages (I love Yves brand Veggie Breakfast Links)
  • 4 ounces fresh Baby Spinach, coarsely chopped
  • dried chipotle powder (optional)

Directions

  1. In a large pot, cook potatoes until almost tender, about 10 to 12 minutes.
  2. Drain and cool.
  3. In a very large heavy skillet, heat oil over medium-high heat.
  4. Add onion, and cook, stirring often, until beginning to soften, about 5 minutes.
  5. Add potatoes, and cook, stirring occasionally until crispy and brown, about 10 minutes.
  6. Add garlic, bell peppers, rosemary and"sausage.
  7. "Cook, stirring until peppers soften, about 10 minutes.
  8. Stir in spinach, and cook until the spinach wilts down.
  9. Salt and pepper to taste, add chipotle powder if desired.
  10. Serve hot.
Most Helpful

5 5

Ooooh, Miss Annie, this was soooo goood! The presentation was lovely to look at, with the red peppers and green spinach and the rosemary gave it such a wonderful smell and taste! I didn't have veg. sausages, so I substituted veg. bacon, cut up. I will be making this again! This would be good to serve to company! Thanks so much for posting!

5 5

Are you all kidding? I poured eggs over top of this, and cooked it with a sprinkle of some kind of italian cheese on top.. It makes it a high protein meal for my family...

Loved the chipotle. Next time I'll cut the potatoes into 1/2" dice. It seemed a little dry and I never did get the potatoes to crisp up.