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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.