Potato Hash with Mayo Mustard Dressing

We have a Potato Hash most every Saturday morning. It's a great way to get rid of some leftover veggies that are hanging around the frig. Do you have half a bell pepper, a small zucchini, part of an onion, part of a package of spinach??? Then toss it all in a skillet and you have hash, or roll it up in a tortilla and bam - breakfast burrito!

This recipe is based on the one I saw at Vegan Richa -- I wish I had some onion to add to it, but I hadn't been to the grocery yet. This is a delicious dish and I made burritos with the leftovers on Sunday morning.
My version:

Hash:

• 2 teaspoons oil
• 3 large potatoes, cubed
• 1 green bell pepper, cubed
• 1 package Field Roast brand Italian Sausage, cut into coins
• 1/3 teaspoon sea salt with chili (I received this for a Christmas present - you can substitute salt and add some some cayenne pepper)
• 1 teaspoon cumin powder
• 1 teaspoon fresh parsley, chopped

Dressing:

• 3 tablespoons veganaise
• 1-1/2  tablespoons yellow mustard
• 3 tablespoons almond milk or water
• 1 teaspoon Sriracha
• a pinch of salt and pepper

 

Whisk all the ingredients for the dressing and set aside.

Toss cubed potatoes in a microwave safe container with oil. Microwave on hight for 5 minutes. Heat a large non-sticket skillet on medium heat. While the potatoes are cooking add the sausage coins to the skillet and brown on both sides, remove from skillet and set aside. (I forgot to take a pic of this process) Add potatoes to the skillet you used for the sausage, cover and cook for about 10 until potatoes start to brown. Stir occasionally.

Once the potatoes are brown add the bell pepper and sausage to the potatoes. 

Add salt and spices and mix well. Cook without cover for another 5 minutes. Stir 2-3 times in between. Serve hot with a spoonful  of the dressing  and a garnish of pickled jalapeno slices.

Enjoy!