1 potato (8-10 ounces), unpeeled and cut into ½" cubes
1 sweet potato (8-10 ounces), unpeeled and cut into ½" cubes
1 cup chopped onions
1 clove garlic, diced
⅓ cup bell pepper or roasted red pepper, chopped
½ teaspoon dried oregano
salt and freshly ground pepper to taste
For the Neat sausage
1 package Original Neat
1 teaspoon paprika
½ teaspoon dried sage
1 teaspoon garlic
⅓ teaspoon dried fennel, broken in a spice mill or mortar & pestle
½ teaspoon salt
¼ teaspoon freshly cracked pepper
⅛ teaspoon crushed red pepper flakes
¼ cup water
1 tablespoons extra virgin olive oil
(flax egg = 2 eggs)
6 tablespoons water
2 tablespoons ground flax
For the tofu scramble
2 teaspoons extra virgin olive oil
1 handful kale, chopped
⅓ cup chopped onion
16 ounces firm, organic tofu
1 clove garlic, chopped
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon garlic powder
1 teaspoon apple cider vinegar
freshly cracked pepper
Instructions
Prepare the hash
In a large skillet, over medium heat add the olive oil, potato and sweet potato to the skillet. Stir every 4 minutes.
After 10 minutes add the onion, garlic and bell pepper. Cook, stirring every 3 minutes or so until the potatoes become golden and the onions and pepper soften. Add more olive oil to preventing sticking, if needed.
Remove hash from the skillet, set aside.
Prepare the Neat sausage
Stir the 6 tablespoons and flax. Set aside.
Combine the Neat, spices and ¼ cup water.
Stir in the flax mixture. Form into patties.
In a skillet over medium heat add the olive oil and patties. Cook for 3 minutes on each side. Remove from skillet.