*If you really want to amp up the healthy in this recipe, you can totally substitute olive oil for butter and sweet potatoes for regular potatoes! Or if you are a crazy no-carb person, substitute a few diced red and yellow peppers. This recipe will still be so good!

Dice the potatoes. Toss the potatoes into a large bowl of ice cold salted water to soak while you prepare the other ingredients.

Add the butter or olive oil to a large skillet and heat over medium heat until the butter melts. Drain the potatoes and pat dry with a cloth or paper towel. Add potatoes to the pan and cook for ten to fifteen minutes until some of the edges start to golden.

Dice the onion. Add the onions to the potatoes and cook until translucent, about three to four minutes. Add garlic and seasonings to the skillet. Stir to distribute evenly. Cook for one more minute.

Add soyrizo and begin working a wooden spoon or rubber spatula into the soyrizo to break it apart into small bits. Cook for five minutes. Remove from heat and serve.

Soyrizo hash will last three days in the refrigerator in an air-tight container. Might I recommend using the leftovers for a lovely omelet or tacos the next night?