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"Hash"
for Breakfast - 2 medium
potatoes
- 2 to 3 tbsp. olive oil
- 1 small onion,
chopped
- leaves from 2 sprigs
of fresh thyme
- 2 Yves
Veggie Breakfast Patties, crumbled (or about 1/2 cup of another veggie
ground round)
- 1 tomato,
roughly chopped
- 1/4 tsp.
salt
- freshly ground
pepper
- 3 oz. fresh spinach,
roughly chopped
- 2 tbsp.
fresh parsley, chopped
Slice the potatoes thinly and boil in salted water for 3 minutes. Rinse with
cold water and drain.
Warm the olive oil over a medium-low heat and add the potatoes,
onion and thyme. Cover and cook for about 10 minutes or until the potatoes are
almost cooked through. Next, add the tomato, crumbled patties, salt and pepper
and cook, uncovered, for another 5 minutes.
Add the spinach and parsley, tossing gently with the
other ingredients until the spinach wilts.
Serve immediately with toast. Serves 2. |
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