Sunday, September 15, 2013
2 medium Beets, peeled and diced*
4 small White Potatoes, diced
4 Veggie Sausage links, diced (use 1/2 pack crumbled tofu for gluten-free)
1/2 Onion, finely chopped
2 cloves Garlic, minced
1 sprig Fresh Basil, chopped
salt and pepper to taste
red pepper flakes, to taste
In two separate pots, parboil the potatoes and beets, set aside. Meanwhile, fry the veggie sausage with the onions and garlic until the sausage browns a bit and onions are tender. Add the potatoes and shake a bunch of salt (I remember corn beef hash vaguely, and it was the salt that made the dish) and pepper. Add a bit more oil and the potatoes and brown the potatoes. Add the beets, basil and a bit of the beet water. Shake in some more salt, pepper and red pepper flakes; stir to combine.
*To avoid red hands and counter tops, fill the sink 1/2 way with cold water and peel and slice your beets underwater.