A Potato Recipe for Vegetarians Using Hash Browns

Breakfast Burrito, version 1

• Frozen hash brown potatoes, about 2 cups. I used Cascadian Farm (just organic potatoes with nothing added)
• Onion, chopped, to your taste (about 2 tablespoons)
• Spinach, fresh, about a cup (it really cooks down)
• Corn (I used frozen, about 1/4 cup)
• Tofu, prepared, savory, chopped, a couple of tablespoons or to your taste
• Whole grain tortilla
• Dairy-free vegan cheese, grated (optional)
• Salsa or ketchup

Cook onions and hash browns until they begin to brown. I used a nonstick pan, without added oil. I put the lid on the pan and cooked on medium heat for about 10 minutes, then flipped the the potatoes over until browned on the other side.

Next, add the corn and spinach and cook another couple of minutes to heat everything through and blend the flavors. If desired, you can add salt and pepper, although the salsa provides a lot of seasoning. Place the potato/onion/corn/spinach mixture on a tortilla, sprinkle on the grated cheese, and roll it up. Serve with salsa or ketchup.

Breakfast Burrito, version 2

This version omits the spinach and includes some vegan sausage for a different flavor. It also uses a little oil during cooking, in case you don't have a nonstick pan.

• Frozen hash brown potatoes, about 2 cups.
• Extra virgin olive oil, small amount (about 1 teaspoon)
• Gimme Lean (sausage style), 1/3-1/4 cup, crumbled
• Onions, diced, about 1/4 cup
• Salt and pepper to taste
• Whole wheat tortilla
• Dairy-free vegan cheese, grated
• Salsa or ketchup

Saute onions and hash browns until they begin to brown. Stir often to keep them from sticking too much. Add the crumbled veggie sausage and continue stirring until everything is cooked through and nicely browned. Add salt and pepper to taste. Place the potato/onion/sausage mixture on a tortilla, sprinkle on grated cheese and roll it up. Serve with salsa or ketchup. Try to eat it slowly!