Breakfast Potatoes

You can buy shredded potatoes (we like Idaho Spuds cartons that you rehydrate) or you can use full potatoes.

If using full potatoes (a combination of regular and sweet potatoes works well), you can cube and bake at 425 until golden and crispy. You can also shred your potatoes and cook them in a skillet.

Sauté one diced onion in a skillet. After it starts to brown, add 1-2 plant-based sausages (Field Roast chipotle is our go to, but I’m also found of Beyond Sausage here).

Brown your potatoes separately in a skillet (or oven if dicing your potatoes). When brown, add the sausage and onions, seasoning as desired (salt, pepper, garlic powder, fox point), and add some vegan shredded cheese, covering the pan to let it melt.

Top with ketchup and your favorite hot sauce (Ol’ Dirty Sheets’ Funky Kingston is ours)