Maple Sausage Hash

Add potatoes to a large pot, cover with 1 inch cold water, and bring to a boil. Cook until potatoes are fork-tender, 10 to 12 minutes. Drain and let cool.

Peel and thinly slice the onion. Halve the red bell pepper, and remove the seeds, pith, and stem. Slice bell pepper into ¼ inch strips. Peel and mince the garlic. Chop the parsley and chives. Drain and rinse the corn. Slice sausages into ½ inch rounds. TIP: The pith is the white part—the “ribs”—inside the pepper.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add corn and a pinch of salt and cover the pan. Cook until corn is browned, 3 to 5 minutes. Transfer charred corn to a medium bowl and add just half the minced garlic, chopped parsley, apple cider vinegar, 2 tsp olive oil, and a pinch of salt and pepper. Stir the sweet corn relish and set aside. TIP: We will use this pan again in the next step.

Halve the boiled potatoes lengthwise. Wipe the nonstick skillet clean and place it over medium-high heat with 1 tbsp olive oil. Add potatoes, cut-side side down, and cook until golden brown, 3 to 4 minutes. Add sliced onion, sliced pepper, sliced sausage, and pinch of salt and pepper and continue to cook until vegetables are soft and sausage is browned, 5 to 7 minutes.

Add remaining minced garlic, chopped chives, Vegenaise, and a pinch of salt to a small bowl and stir the chive aioli. Divide the maple sausage hash between plates and top with sweet corn relish. Dollop with chive aioli. Enjoy!