Spinach and Veggie Sausage Hash Breakfast Bowl
By Erin Froehlich Serves 2
As a mostly vegetarian family, we love eggs at our house, but at times we can become egg-fatigued. Spinach mixed with spicy chunks of Gimmie Lean sausage provides a welcome change and satisfying protein at breakfast. This vegetarian breakfast bowl could easily be made vegan by omitting the sour cream and carnivores could obviously use real sausage instead of the veggie stuff.
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- 2 cups Frozen Spinach
- 2 Frozen Hash-Brown Patties
- ½ cup Gimmie Lean Vegetarian Sausage
- ½ cup Frontera Hot Chipotle Salsa
- 2 Tbsp Fresh Chopped Cilantro
- ½ cup Sprouts
- 2 Tbsp Daisy Sour Cream
- Garlic Powder, Sea Salt, and Cracked Black Pepper to Taste
You may also need:
Bowl, Kitchen Knife, Skillet, Spatula
Instead of sour cream, you can use avocado for some veganized creaminess (and healthy fats). Yum!
Get your hash brown patties in a 400 degree oven. They'll need about 25 minutes to cook to golden, crispy perfection. (With a flip at 12 minutes to ensure equal cooking). We love our toaster oven for hectic mornings when we don't have time to wait for a large oven to heat. PLUS - it has a timer - just in case you get distracted. ;)
Or wash and microwave a couple potatoes for a few minutes to pre-cook, then use a cheese grater on them and make your own amazing hashbrowns!
Put your frozen spinach in a microwave safe (not plastic, plastic is bad for you) bowl and microwave until hot - about 6 minutes in our's, but microwaves vary.
Prep you skillet with cooking spray ( we like olive oil, but you know, whatever floats your boat) and heat on medium high for a minute or so until hot. Take your 1/2 cup (about a 1/4 of the entire package) of Gimmie Lean Sausage and press it out as flat as you can in your hand and then place it in the skillet. Flip in about 2 minutes to cook the other side of the giant veggie sausage patty. After about a minute, use the side of your spatula to break up the patty into your desired size of sausage chunks. Cook until browned nicely and turn off heat. Let it keep warm in the skillet until you're ready for it. Chop 2 tbsps worth of fresh cilantro (and hey! the more, the merrier) to be used later.
Spinach should be done by now. Take it out and season with garlic powder, salt and pepper to taste. Separate into two bowls. Once hash browns have reached your preferred crispiness level, take them out and chop them up into about 1 inch pieces - top each bowl with one hash brown patty worth of pieces.Then top each bowl with half of the sausage pieces, then half the salsa, then have the sprouts, then half the sour cream, and finally half the cilantro.
Big Dave from SLN says:
Sounds great, although nothing beats homemade hashbrowns instead of store-bought ;)
Erin Froehlich says:
Oh, for sure! using store-bought hash browns are a good way to save time if you're making breakfast before work or school, but on the weekends, if you have time to make your own, do it! I like mine "country style." :)
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