Breakfast Hash

2 lbs small white potatoes, unpeeled and cut into 1-inch dice
2 Tbsp olive oil
1 med yellow onion, finely chopped
3 cloves garlic, minced
2 bell peppers, preferable red and/or yellow, chopped (2 cups)
1 1/2 Tbsp finely chopped fresh rosemary
8 small soy "sausages" thinly sliced
4 oz fresh baby spinach, coarsely chopped
4 large eggs
Chipotle powder

In a large pot, put potatoes ans add enouch cold water to cover. Bring to a boil; then reduce heat and simmer until potatoes are almost tender, 10 to 12 minutes. Drain and cool.

In very large heavy skillet (or 2 10-inch skillets cooking potatoes and onions in one and garlic, peppers, rosemary and "sausage" in the other. Add sausage mixture to potatoes just before adding eggs.), heat oil over medium-high heat. Add onion, and cook, stirring often, until beginning to soften, 5 minutes. Add potatoes, and cook stirring occasionally, until crsipy and brown, about 10 minutes. Add garlic, bell peppers, ropsemary and "sausages". Cook, stirring occasionally, until peppers are soften, about 10 minutes. Stir in spinach, and cook, stirring often, jsut untl spinach wilts.

Break eggs over hash, and cook until eggs are set. Quickly flip eggs over to briefly cook on other side, about 1 minute. Add salt and pepper to taste, and garnish with a dash of chipotle powderif desired. Serve hot.

Serves 6.

If you prefer, the eggs can easily be omitted from this dish; the "sausage" can be actual sausage but that would then eliminate it from the Daniel Fast Foods