Vegan Hash


  • 2 medium yellow potatoes 
  • ½ cup (150g) baby tomatoes or 1 small Roma 
  • 2 small kale leaves
  • 1 vegan sausage of choice 
  • 1 tsp. paprika
  • ½ tsp. garlic powder 
  • ½ tsp. onion powder 
  • ⅛ tsp. red cayenne pepper (optional) for extra heat 
  • pinch of salt and pepper
  • 1 tbsp. olive oil 
  • ½ cup (120ml) water 


Chop the potatoes into bite-sized pieces. Cut the baby tomatoes in half, and remove the stem from the kale and chop it up. 

Place 1 tablespoon of olive oil into a non-stick frying pan with a thick bottom. Heat the pan to a medium heat and add the potatoes and all the spices. Stir gently for 1 minute. Add in ½ cup of water and cover the pan with a lid. Cook the potatoes on a medium-low heat until all the water evaporates, this will take approximately 5 minutes.

While the potatoes are cooking, cut the vegan sausage into bite-sized pieces. Once the water has evaporated from potatoes, add in the tomatoes, kale and sliced vegan sausage. Cook for another 5 minutes stirring until the sausage and potatoes crisp up a little. Serve immediately.

Tip: To add more protein, add in one more vegan sausage.