breakfast hash tacos

Serves: 4

Ingredients:
1 cup  baby potatoes
1 cup mushrooms (preferably chestnut)
4 vegan sausages
2 tablespoons olive oil
8 corn tortillas
1 ripe avocado
½ lime
1 cup cherry tomatoes
4 spring onions
1 garlic clove
2 teaspoon fajita seasoning
1 ½ cups fresh spinach
1 bunch of fresh coriander (cilantro)
1 pinch each of salt and black pepper
¼ cup plain yoghurt

Method:
chop the potatoes into 1–2cm chunks and boil till just tender. drain and set aside.
slice the mushrooms and roughly chop the sausages. heat oil in a large frying pan and add the sausages. add the mushrooms and pinch of salt. fry for 5 minutes, stirring occasionally.
toast the tortilla wraps for 3 minutes per side on a skillet pan.
halve and stone the avocado, peel and slice the flesh, place in a bowl and set aside. cut the lime into wedges, quarter the cherry tomatoes and slice the spring onions.
add the potatoes to the sausage mixture sausage pan. peel the garlic then grate it directly into the pan.
sprinkle over the fajita seasoning and cook for 2 minutes. add the fresh spinach and cook until wilted. add the chopped cherry tomatoes and half the spring onions.
season to taste and remove from the heat.
fill the tortillas with the mixture and some plain yoghurt. garnish with coriander.