Plant-Based Breakfast Patty and Sweet Potato Hash
Cooking Time: 1 hour | Serves: 3-4
Cooking Time: 1 hour
This recipe can be easily doubled to feed a crowd making it a perfect brunch dish. Whip up a quick crema topping for the sweet potato hash using a plant-based yogurt dip, smoked paprika and a squeeze of lime juice.
7.5 oz. pkg. Lightlife® Plant-Based Breakfast Patties
2 Tbsp. vegetable oil
1 large sweet potato, peeled and cubed 1/2” (about 2 cups)
1 small red onion, peeled and diced (about 1 cup)
1 small red pepper, stemmed, seeded and cubed (about 1 cup)
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 ½ cups kale, chopped
1 Tbsp. chives, chopped
Heat the vegetable oil in a large cast iron or heavy skillet over medium heat. Add the sweet potato, onion and peppers and sauté for about 18 to 20 minutes, occasionally stirring.
Stir in the smoked paprika, cumin, garlic powder, salt and pepper, chopped kale and 1 Tbsp. water. Cook until kale is just wilted and the sweet potato is soft, about 1 or 2 minutes more. Remove from the heat and keep warm.
Spray another skillet lightly with cooking spray, heat over medium heat and cook the Lightlife® Plant-Based Breakfast Patties for 2 to 3 minutes per side, flipping once until evenly browned and heated through.
To serve, spoon out portions of the sweet potato hash, sprinkle with chopped chives and serve with breakfast patties.
Share this recipe: