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!