Hash Brown Scramble

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Ingredients (use vegan versions):


  • 2 cups shredded red or sweet potato
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red pepper
  • 1 cup finely sliced kale
  • 2 cloves chopped garlic
  • 1/4 cup crumbled firm tofu or vegan breakfast sausage
  • 1/4 cup shredded cauliflower
  • 1/4 cup nutritional yeast
  • 2 tablespoon extra virgin olive oil or sesame oil
  • salt and pepper to taste

Directions:


I learned to make this shortly after
going from vegetarian to vegan. One of
my favorite breakfasts when vegetarian
was scrambled egg hash browns with
veggies and cheddar vegan cheese. I adapted
this recipe to a vegan version and I
love this more than the original!


Prepare ingredients sans oil and yeast
in a bowl and mix together. Heat a
cast iron skillet with the oil on high
heat and stir fry until the onions
begin to brown. Stir in nutritional
yeast until mixture is coated.


Turn onto a plate and enjoy! I usually
eat this with some fresh fruit and a
glass of soymilk. The sesame seed oil
is better when you are craving a “rich”
breakfast, like those I eat before a
big run.


Lots of B-vitamins, calcium, fiber,
protein, and healthy fats to get you
moving!


Serves: 2


Preparation time: 10 minutes

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