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Breakfast Sausage Hash with Basil Peach Chutney

By Chef Marisa Ford


1 t + 2 T coconut oil
1 large peach (about 1 cup), small diced
2 t jalapeño, seeded and minced
1 T fresh basil, thinly sliced
1 c yellow onion, diced
2 garlic cloves, minced
1 T fresh ginger, minced
1/2 t sea salt
4 c fingerling potatoes, sliced
1 pk Hilary's Apple Maple Veggie Sausage
3 c kale, stems removed and chopped


Preheat oven to 400 degrees F.

First prepare the peach chutney by adding 1 teaspoon coconut oil to a sauté pan over medium heat. Next, add the diced peaches and jalapeño to the pan with a pinch of salt. Let simmer on medium-low heat for 5 minutes. The peaches are done when they are soft but still holding their shape. Remove from heat and add basil. Stir to combine and set aside.

Add 2 tablespoons coconut oil to a sauté pan over medium-high heat. Add onion, garlic, ginger, and salt to the pan and cook for approximately 3 minutes or until onions begin to soften. Add potatoes and cover with a lid. Keep lid on the pan for the first 5 minutes then remove it. Continue to cook, stirring occasionally, for 15 more minutes.

While the potatoes are cooking, add 4 Hilary's Apple Maple Sausages to a parchment lined baking sheet and bake according to package instructions.

When the the potatoes are done, add the kale to the sauté pan and cook an additional 5 minutes or until kale is wilted. Season with salt and pepper.

Serve the hash with the Hilary's Apple Maple Sausage and peach chutney on top. Enjoy!

Questions? Or want to let us know how this recipe worked for you? Leave a comment!