breakfast hash



– 1 Tbsp extra virgin olive oil – 6 red potatoes cut into bite-sized piece – 10-14 oz vegan breakfast sausage (I like LightLife and Gardein brands) – salt & pepper to taste – 1 15 oz can black beans, drained and rinsed – 4 oz mushroom – 2 tsp smoked paprika – 1 tsp seasoned salt – 3-5 oz baby spinach 2 large handful – salsa optional – vegan sour cream optional – green onions optional


Heat oil in a large skillet over medium heat. Add potatoes and breakfast sausage, season with salt and pepper.


Cover and cook for 10-15 minutes, stirring occasionally, until potatoes are browned and tender. Add black beans, mushrooms, paprika, and seasoned salt. Cook for another 5 minutes.


For tortilla strips, heat oil in a skillet, slice tortillas into strips, fry for 1-2 minutes per side until golden.

Tips for Making Vegan Breakfast Hash:

Tips for Making Vegan Breakfast Hash:

– If sausage is still frozen, add it in first and allow to at least partially thaw before adding the potatoes in.