Thanks Plants Breakfast Skillet


The perfect sharing dish that the whole family can enjoy, created by Thanks Plants.


  • 1 kg rooster potatoes, cubed and boiled until soft
  • 1 onion
  • 1 small punnet mushrooms
  • 1 red pepper
  • 1 yellow pepper
  • 2 Thanks Plants Apple & Sages sausages – available in our stores
  • 1 cup of kale
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked Paprika
  • 2 tbsp olive oil
  • 1/2 juice lemon, squeezed
  • 1 avocado
  • Salt & pepper, to taste




1. In a pan, gently fry the onion, mushrooms and peppers in 1 tbsp olive oil until they have softened and are just turning brown, for about 5-7 mins. Once the veggies are cooked, remove from the pan and set aside.

2. Add 1 tbsp olive oil to the pan on a medium-high heat, then add the cooked potato cubes and Thanks Plants sausages. Season the potatoes and sausages with the garlic powder and smoked paprika. Cook until they are golden brown and crispy, gently turning once so they don’t break apart. Add salt and pepper to taste.

3. Once the potatoes and sausages are done, turn off the heat and add the cooked veggies back in and gently mix the ingredients together. Add a cup of kale and allow it to wilt through the skillet. Squeeze half a lemon over the dish and serve with avocado fanned over the top.