Easy Vegetarian ‘Chorizo’ Breakfast Hash

Roasted Poblano Tomatillo Sauce:

1. First, make the Roasted Poblano Sauce. Set oven to broil and on a lined baking sheet place poblano pepper, garlic, jalapeno, tomatillo and drizzle with oil, salt & pepper. Toss until the oil and seasonings are well combined.
2. Place the pan in the oven for 5-10 minutes until vegetables are roasted, charred and soft. Remove from heat and let cool and reduce the oven heat to 425 degrees.
3. In a blender, place roasted vegetables, cilantro, Greek yogurt, vegetable broth and slowly add ¼ cup of water as you blend.
4. Depending on desired thickness, add more water until smooth and runny. Add more salt & pepper to taste.

Breakfast Sweet Potato Hash:

1. In a large (oven safe) cast iron skillet on medium heat, add 1 tbsp cooking oil and the Quorn Meatless Grounds with ½ tsp of the Cajun or Chipotle blend. Cook through until hot (about 7-10 mins). Place in a bowl and set aside.
2. In the same skillet on medium/high heat, add more cooking oil and sauté sweet potatoes for 10 minutes. Constantly stir and add water (¼ cup at a time). Cover the sweet potatoes whilst cooking to steam and to help speed up cooking time.
3. Once sweet potatoes are tender, add the onion, peppers and garlic, continuing to stir until ingredients are cooked through and charred.
4. Add cooked Quorn Meatless Grounds and remainder (1 tbsp) of Cajun or chipotle seasoning and stir until ingredients are cooked through and combined.
5. Once the hash is cooked, create “pockets" in the hash with a large spoon to create pockets to cook the eggs.
6. Carefully crack 3-4 eggs in each pocket allowing space for each egg to cook.
7. Place in the oven on 425 degrees for up to 10 minutes until eggs are cooked to your desired firmness. Remove from oven and let cool.
8. Top with the roasted poblano tomatillo sauce and additional fresh parsley or cilantro for garnish.