Ingredients

Ingredients (use vegan versions):

2 cups shredded red or sweet potato
1/4 cup chopped red onion
1/4 cup chopped red pepper
1 cup finely sliced kale
2 cloves chopped garlic
1/4 cup crumbled firm tofu or vegan breakfast sausage
1/4 cup shredded cauliflower
1/4 cup nutritional yeast
2 tablespoon extra virgin olive oil or sesame oil
salt and pepper to taste

Directions:

I learned to make this shortly after going from vegetarian to vegan. One of my favorite breakfasts when vegetarian was scrambled egg hash browns with veggies and cheddar vegan cheese. I adapted this recipe to a vegan version and I love this more than the original!

Prepare ingredients sans oil and yeast in a bowl and mix together. Heat a cast iron skillet with the oil on high heat and stir fry until the onions begin to brown. Stir in nutritional yeast until mixture is coated.

Turn onto a plate and enjoy! I usually eat this with some fresh fruit and a glass of soymilk. The sesame seed oil is better when you are craving a "rich" breakfast, like those I eat before a big run.

Lots of B-vitamins, calcium, fiber, protein, and healthy fats to get you moving!

Serves: 2

Preparation time: 10 minutes