1 bag frozen diced potatoes

1 roll Impossible Sausage

1 onion, diced

6 parsnips, peeled and diced

2 Tbsp Milford Spice Company’s Fish Delish (salt free)

6 Tbsp olive oil

1 tsp salt (optional)

Fresh thyme (optional)

Vegan sour cream (optional)


Preheat oven to 425 degrees.

In a skillet, heat 2 Tbsp on medium high heat. Once shimmering, add onions and sausage and cook for 5 minutes. Remove from heat.

In a large bowl, add potatoes, Impossible Sausage and onion mixture, parsnips, 4 Tbsp olive oil, and Milford Spice Company’s Fish Delish (and optional salt), and mix thoroughly.

Place in a greased (I use Pam cooking spray) 9x13 baking pan. Roast in the oven for 45 minutes to 1 hour, mixing it up half way through. Add a little more time if need be, until golden brown.

Optional:  Top with vegan sour cream and sprinkle with fresh thyme. 

*This dish is fantastic as both breakfast and dinner!

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