Vegan Breakfast Hash

One thing I have had a hard time with is coming up with a delicious hot breakfast that doesn’t require a lot of time, that isn’t eggs or pancakes or waffles.  I can make vegan pancakes and waffles just fine, but I’m also trying to cut back on sugar so I don’t want to eat too much of that.  We like to cook a nice, big hot breakfast on Sunday’s especially, before going to church, and this was a big hit in my house a couple of weeks ago.  You can use sweet potato or butternut squash (I used butternut squash because my kids aren’t big fans of sweet potato, but I’ve done both and it’s really good either way).  And you have a few options for protein.  Whatever you fancy!  I tried to use about an equal  amount of squash and potato (red or gold works best).  It came together pretty quick, which is always a plus in my book.

This is what I started with: (I used more spinach and bell pepper than that…just didn’t fit in the picture, and I left the garlic out of the photo.  Oops.)I did not peel the potatoes, and I tried to cut them about the same size as my butternut squash.  I also chopped the sausage and tofu up pretty small.  I only used 1 of those sausage links and half that package of baked tofu.  You can use these to products in my previously posted recipe Zoodle Fusion.

Here’s another vegan sausage option for you, if you prefer the kind like the Jimmy Dean bulk sausage, where you break it up and it crumbles as you cook it.I used a yellow bell pepper because that was what I had, any color will do.  And  I used about 1/2 cup chopped sweet onion (red works well too).  Do you like it hot?  Add that  whole jalapeno.  Not so much? I used about 3/4 of the jalapeno and I made sure I got rid of the seeds and ribs.  Want to use fresh herbs?  Mmmmm.  I would up my rosemary to 1 tablespoon if using fresh and 1 teaspoon of fresh thyme.  And okay, I know not everyone reading this is vegan…and if you are not and want to add something more….when the hash is nearly done, make a few wells in the middle of the hash and fry up some eggs right in the middle of it, or scramble some eggs in it.  Though the vegan in my house says, “it’s perfect just the way it is!”  And it was delicious!  It doesn’t need anything else…unless you are one of those types who thinks breakfast isn’t breakfast without the eggs.  I used to be one of those people, I’m not anymore.

If you try it, leave a comment. If you put it on Instagram you can tag me @debbiesfoodsmarts and use the hashtag #debbiesfoodsmarts.

Prep / Cook time: approx. 25 minutes —– 4-5 servings

• 1 tablespoon olive oil
• 10-ounce package cut up butternut squash (about 2 cups), or sweet potato
• 2 cups red or gold potato, chopped
• 1 clove garlic, minced
• 1/2 cup chopped onion
• 1 bell pepper, any color, chopped
• 1/2-1 jalapeno, chopped, optional
• 2 cups chopped fresh spinach
• 1 teaspoon dried rosemary (1 tablespoon fresh)
• 1/4 teaspoon dried thyme (1 teaspoon fresh)
• salt and pepper, to taste

1. Heat oil in a large skillet over medium-high heat. Add diced butternut squash and potato, cover and cook for 10 minutes, stirring occasionally.
2. While squash and potatoes are cooking, cut onion and peppers (cuts back on your prep time if you cut as you go)
3. Add the onion and the garlic to the skillet; cook and stir for 2 minutes.
4. Add bell pepper, jalapeno, rosemary and thyme to skillet; cover and cook approximately 5 minutes, stirring occasionally, until squash and potato are tender.
5. Chop spinach, sausage and tofu while hash mixture is cooking.
6. Add chopped spinach, sausage and tofu; sprinkle with salt and pepper, stir to mix it all together; cover and cook 2-3 minutes until spinach is wilted and sausage and tofu are heated through.
7. Enjoy!

*Note: cooking time may vary depending on how big/small you cut your squash and potato.