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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
- 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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