Maple Sausage Hash
with Chive Aioli & Sweet Corn Relish
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- 12 oz fingerling potatoes
- 1 yellow onion
- 1 red bell pepper
- 2 garlic cloves
- ½ oz fresh parsley
- ¼ oz fresh chives
- 13.4 oz sweet corn
- 8 Field Roast® Maple sausages
- 2 tbsp apple cider vinegar
- ¼ cup Follow Your Heart® Soy-Free Vegenaise
- 2 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Add potatoes to a large pot, cover with 1 inch cold water, and bring to a boil. Cook until potatoes are fork-tender, 10 to 12 minutes. Drain and let cool.
Peel and thinly slice the onion. Halve the red bell pepper, and remove the seeds, pith, and stem. Slice bell pepper into ¼ inch strips. Peel and mince the garlic. Chop the parsley and chives. Drain and rinse the corn. Slice sausages into ½ inch rounds. TIP: The pith is the white part—the “ribs”—inside the pepper.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add corn and a pinch of salt and cover the pan. Cook until corn is browned, 3 to 5 minutes. Transfer charred corn to a medium bowl and add just half the minced garlic, chopped parsley, apple cider vinegar, 2 tsp olive oil, and a pinch of salt and pepper. Stir the sweet corn relish and set aside. TIP: We will use this pan again in the next step.
Halve the boiled potatoes lengthwise. Wipe the nonstick skillet clean and place it over medium-high heat with 1 tbsp olive oil. Add potatoes, cut-side side down, and cook until golden brown, 3 to 4 minutes. Add sliced onion, sliced pepper, sliced sausage, and pinch of salt and pepper and continue to cook until vegetables are soft and sausage is browned, 5 to 7 minutes.
Add remaining minced garlic, chopped chives, Vegenaise, and a pinch of salt to a small bowl and stir the chive aioli. Divide the maple sausage hash between plates and top with sweet corn relish. Dollop with chive aioli. Enjoy!