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Hash Brown Scramble

What you need: 

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

What you do: 

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!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
2

SO HOW'D IT GO?

This is SO good.  I use LightLife Gimme Lean sausage for the meaty part.  The first time I made it, I used shredded broccoli rather than cauliflower, didn't have any kale (so that was omitted) and I added shredded vegan mozzerella.  It was divine, but I'd wished I been able to cook it 'crispy.'  However, the flavor was spectacular.  This time, I used the cauliflower and kale, and no 'cheese.'  It was really delicious, but I actually think I liked the first version's flavor better.

This is a great recipe-- on its own and as a jumping-off-point for variation.

YUM.  This recipe has filled a gap in the vegan breakfast repertoire for my family.  Thanks!

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