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"Hash" for Breakfast
-
2-3 tbsp (30-45 ml) olive oil
- 2 medium potatoes
- 1 small onion,
chopped
- leaves from 2 sprigs fresh thyme
- 2 Yves Veggie Breakfast
Patties, crumbled or about 1/2 cup (120 ml) of another veggie ground
round
- 1 tomato, roughly chopped
- 1/4 tsp (1.3 ml) salt
- freshly
ground pepper
- 3 oz. (85 mg) fresh spinach, roughly chopped
- 2 tbsp (30
ml) fresh parsley, chopped
Slice the potatoes thinly and boil in salted
water for 4 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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