It is convenient to microwave a breakfast burrito, or grab a bagel on the way to work. But nothing is so hearty as a vegetarian sausage breakfast hash. We much prefer this over going out to a restaurant for weekend brunch. This is the basic recipe that we make during the weekend for brunch. We often also mix in some of the week’s leftovers, scrambled eggs, chopped tomatoes, shredded cheese and/or taco seasoning during cooking to add a different flavor dimension.
- ~25 tater tots
- 3 Morningstar veggie sausage patties
- 1/2 red bell pepper, chopped
- 1/2 yellow onion, chopped
- ~8 olives, sliced
- 1/2 t salt
- 1/4 t black pepper
- handful of fresh spinach leaves, ripped into small pieces (optional)
Bake the tater tots and Morningstar veggie sausage patties in a single layer on a greased baking sheet (we put it on foil for easy cleanup) at 400°F for 15 minutes. Pulse the patties and tater tots (separately) in a food processor, or chop manually, to small ground beef consistency.
Stir fry the chopped bell peppers and onions in 1 T of cooking oil on medium high heat for 2 minutes in a flat saute pan. Add the salt and pepper and stir to combine well. Add the sausage patties and the tater tots and stir to combine. Spread in a flat layer in the pan and continue cooking for 2 minutes or until golden brown on the bottom. Add the ripped spinach and sliced olives and mix well to combine. Continue cooking until the spinach is wilted.