Santa's Brussels Sprout Hash

Winter has got to be sole reason for all of the wonderful comfort food created.  Dishes just like this one prepared by my daughter.  Look at the color this bowl full of nutrition has?  Why is it called Sana's Brussels Sprout Hash?  Because it is so warm and cozy, just like Christmas Eve.


1 tsp. Fresh Grated Ginger
4 Minced Garlic Cloves
4-5 Bay Leaves
1 Whole Green Onion
3/4 pound Brussels Sprouts
1 Vegan Sausage (we used Field Roaster's Apple & Sage)
1 Yukon Gold Potato
1 tbsp. Vegan Butter
Salt & Pepper to taste

Sauté first 4 ingredients in a large skillet on medium heat. While sautéing, chop Brussels Sprouts in half and add to skillet when green onions start to look translucent and garlic is golden, about five to seven minutes. Cover and reduce to medium-low. Slice sausage about 1/2" thick and add to the Brussels Sprouts.  Add finely diced potatoes and 1 tablespoon of butter. Season with salt and pepper to taste. Keep covered until  Brussels Sprouts are soft and tender in the center when piecred with a fork. Makes two full servings.