|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!