Southwest Spicy Soyrizo Hash
1 package of Soyrizo
12 or so small red potatoes (quartered)
3 or so cups of stale corn bread stuffing
15 or so ounces of veggie broth
1 diced onion
4 ribs diced celery
2 huge jalapeno peppers seeded and chopped
oil for cooking
Par boil the potatoes just till fork can pierce them slightly; you know, so they are not mushy and are still firm.
In another pot bring veggie broth to boil. Take off heat and add corn bread cubes, mix and cover. Let stand till soaked then fluff with fork.
Drain potatoes. Oil a large skillet. Fry potatoes till just about done; then add onion, celery and most of jalapeños and Soyrizo. Combine completely.
Add stuffing and blend all ingredients. Cook till desired crispness is reached. Sprinkle remaining jalapenos on top.
Good with vegan cheese sauce or salsa or gravy, and some fresh sliced fruit.