I’m going to let you guys in on a little secret. I don’t eat breakfast. I drink about half a liter of water in the morning before I have my single cup of coffee (with brown sugar and almond milk), and a little later I pop a few vitamins. That’s it.
I know “they” say that breakfast is the most important meal of the day, but is it? I mean, most breakfast food isn’t really all that conducive to getting a productive start to your day. Pancakes or waffles? Tons of protein in the form of vegan eggs, meat alternatives, various types of vegan bacon which often include added fat and sugar to anything, whether it’s carrot bacon or mushroom bacon. Then there are potatoes, which can honestly do no wrong in my book, but who wants to feel sluggish and lethargic before you’ve even fired up your laptop to start working?
I guess you could say that I am an intuitive eater, though not consciously. If the hubs makes the coffee a little too strong and I need something to settle my coffee, I’ll eat something. If I’m hungry, I will eat something. Otherwise, I skip the first meal of the day and I usually eat what I call ‘day meal’ and ‘evening meal’ with a snack or two tossed in there somewhere.
Do what that information what you will.
Now, does that mean i turn my nose up at all breakfast foods? No way, man! I have very fond memories of the days of brunch, and boozy breakfasts in college and my absolute favorite breakfast food in the world, the breakfast burrito. It just means that I don’t eat it first thing in the morning.
Breakfast for dinner is one of the greatest creations since the smartphone and e-books, and let me just tell ya, it is my JAM! American style breakfast, English breakfast, vegan corned beef hash or any other type of breakfast, it’s all right by me as long as it’s not in the morning.
So, let’s dig into this easy vegan breakfast recipe that you can eat for any meal you want because you’re an adult and you can do what you want.
Now the first thing I want to tell you about this easy vegan recipe is that it is SUPER easy to make. You don’t have to love to cook, be a proficient home cook or any of that jazz. All you have to do is collect four basic ingredients, raid your spice cabinet and you’re good to go.
So how do you start with this vegan breakfast recipe? All you’ll need is: onion, bell pepper, potatoes, sage and you’re favorite vegan sausage brand.
I used Naturli because I was at the market and saw there was a new product from Naturli so of course I had to check it out. And that meant a breakfast hash brown skillet.
Yep, that’s it.
There’s an argument in my house about the best way to cook up a sausage and potato skillet. Do you start with the potatoes or the other vegetables? Here’s the only acceptable answer; unless you want mushy onions and bell peppers, start with the potatoes. when they start to give their moisture and you notice browning around the edges, it’s time to add onions and bell peppers, and maybe even a few cloves of garlic.
If you want to make this an oil-free vegan recipe, be sure to keep some water or broth on hand because you’ll have to add it regularly to keep the potatoes from sticking. Or maybe I just need a new skillet? Something to consider.
Cover the skillet to help steam the potatoes to make this not only an easy vegan recipe, but a quick one as well.
Since we’re using vegan sausages, you don’t have to worry about undercooking anything and you can add them last and cook them until they are warmed through.
Add ketchup, barbecue sauce, mustard, mayo (eww), or any other garnish or topping that you need. Or not.
And that’s it. In thirty minutes or less, you’ll have this easy sausage and potato hash brown skillet. It’s perfect for breakfast for dinner, breakfast in the morning if that’s your thing, brunch, or the only acceptable time to eat this way first thing in the morning, a great vegan hangover recipe.
Do you eat breakfast? What’s your go-to morning meal?