Smashed Potato Nachos

SERVES 4PREP 10mCOOK 40m

Credit: Chad Sarno

cup

baby red russet potatoes, cleaned, boiled until fork tender (12-15 minutes), strained and rinsed

1teaspoon

sea salt

4

plant-based sausages, halved and roughly chopped

½

white onion, small diced

2teaspoons

olive oil

1cup

cooked black beans

1cup

sweet potato queso, warmed

1

tomato, diced

2

green onions, sliced thin

¼cup

jarred jalapeños

½cup

plant-based sour cream

fresh cilantro, for serving

  1. Preheat the oven to 425ºF/220ºC for roasting the potatoes later.


  2. In a food processor, pulse the plant-based sausages until coarsely ground.

  3. In a warm pan, if using oil heat 1 teaspoon of oil. You can otherwise use water. Add the white onion and saute over medium heat until soft and translucent. Toss in the ground sausage, leave for a few minutes allowing the crumble to firm up. Remove from heat.

  4. In a sheet pan, drizzle 1 teaspoon of olive oil . Arrange the potatoes evenly on the sheet pan. Use a potato masher with some pressure and press each potato pressing them slightly flat. Repeat the process on all potatoes. Spray or lightly drizzle the balance olive oil and sprinkle each potato with sea salt (if using). Place the potatoes in the oven and roast until crispy for 15-20 minutes.


  5. In a bowl, place half of the warm potatoes and top up with ½ cup of the sweet potato queso, 1/2 of sausage crumble and 1/2 of the black beans.

  6. Add the balance potatoes to the bowl, drizzle remaining 1/2 of the queso, beans and crumble. Finish with tomato, green onions, jarred jalapeños, plant-based sour cream and fresh cilantro.