ALL-IN-ONE SKILLET BREAKFAST HASH

SERVES 6 PORTIONS

2 tbsp coconut oil

2 cups diced russet potatoes

2 cups diced sweet potatoes

1 cup diced white onion

227g (8oz) extra-firm tofu, drained

2 tsp black salt

1 1⁄2 tsp onion powder

1 1⁄2 tsp garlic powder

1⁄2 tsp turmeric

1⁄2 tsp thyme

1⁄4 tsp ground black pepper

2 cups Slow Cooker Maple Breakfast Links, sliced

2 tbsp nutritional yeast

NUTRITIONAL VALUES

Calories: 230kcal
Fat: 8.6g (4.7g S.Fat)
Carbs: 30.1g
Protein: 10.8g
Sugar: 3.6g
Sodium: 890mg

METHOD

Heat the oil in a very large skillet, 12 inches wide or very deep, over medium-high heat. Cook for 10 minutes, flipping once, with the russet potatoes. Cook for 5 minutes more after adding the sweet potatoes and onion.

Push the potatoes and onions to the side of the pan and crumble the tofu into it. Mix in all of the spices with the tofu. Cook for 2 to 3 minutes, or until the turmeric is evenly distributed and the tofu has turned a golden colour.

Mix in the links and nutritional yeast, then the rest of the ingredients in the skillet. Cook for 2 to 3 minutes, or until the links are thoroughly heated. If desired, season with additional salt and pepper.

HIGH BROW HASH

SERVES 4 TO 6 PORTIONS

2 tbsp (30 ml) olive oil

1 pound (454 g) (16oz) fingerling potatoes, cut into 1⁄2-inch (1.3 cm) dice

1⁄2 of a Smoky Vegan Sausage (store bought), cut into 1⁄2-inch (1.3 cm) dice

1⁄2 cup (75 g) (2.6oz) diced red or yellow bell pepper

3⁄4 cup (75 g) (2.6oz) small cauliflower florets

1 1⁄2 cups (132 g) (4.7oz) Brussels sprouts, thinly sliced

1⁄2 to 1 cup (120 to 235 ml) vegetable broth, as needed

2⁄3 cup (107 g) (3.8oz) chopped shallot

1 cup (70 g) (2.5oz) chopped mushrooms (any kind)

1 tsp fine sea salt

1⁄2 tsp ground black pepper

2 cloves garlic, minced

1 tbsp (15 ml) fresh lemon juice, optional

2 tbsp (6 g) (0.21oz) minced fresh chives

1 tbsp (2 g) (0.07oz) minced fresh thyme

NUTRITIONAL VALUES

Calories: 319kcal
Fat: 15.3g (2.6g S.Fat)
Carbs: 42.1g
Protein: 9.1g
Sugar: 32.9g
Sodium: 942mg

METHOD

In a large skillet over medium heat, heat the oil. Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are browned. Cook for 5 to 7 minutes, or until the sausage is browned. Combine the bell pepper, cauliflower, and Brussels sprouts in a mixing bowl. Cook for 4 to 6 minutes, or until the vegetables are bright and crisp. If the vegetables are sticking, add a splash of broth and continue to do so as needed. Combine the shallot, mushrooms, salt, and pepper in a mixing bowl. Cook for 3 minutes, or until the shallot is tender. Remove from the heat. Combine the garlic, lemon juice, and fresh herbs in a mixing bowl. Season with salt and pepper to taste.

RECIPE NOTES

If desired, store-bought vegan sausage can be substituted for the homemade.

The sausage can also be left out for a potentially gluten- free dish.