Maple Greens with Veggie Sausage and Hashbrowns

breakfast — difficulty: level 1

a savory n slightly sweet breakfast

A hearty, cozy, warm, and flavorful breakfast that comes together in a single pan? That's right.

This has been one of my favorite "extra time in the morning" breakfasts as of late. Partially because it's so adaptable in ingredients and flavors. But also, I just think this is a really nice way to add some Veggies into a meal that doesn't often see em.

I usually make some variation of this depending on what Veggies are in the fridge. For the photo, it was overwintered Rainbow Chard and Green Onion from my garden. Usually, it's pre-shredded Kale and Red Onion, which I find to be a little less "earthy".

This is easier than the instruction length may make it seem. Read the steps fully before starting to cook.

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[Makes: 1 Cozy Breakfast Bowl]

Ingredients

~1-2 x handfuls Kale or Chard leaves

Onion* (Green, Red, and Shallots work well)

~1-2 x frozen Hashbrown Patties

~2-4 x Veggie Sausages

Salt

Water

Red Wine Vinegar (Golden Balsalmic is great too)

Maple Syrup

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Equipment

Stovetop

Medium Frying Pan

Cutting Board

Sharp Kitchen Knife

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Instructions

1. Gather your ingredients!

2. Chop your Greens into thin ribbons and the Onion into small pieces.

3. Warm a pan on the stove over medium-low heat for a few minutes.

4. When the pan is hot, add a drizzle of Oil and place Hashbrown Patties on the skillet. Carefully swirl them around so the Hashbrowns are evenly coated with Oil.

5. Let Hashbrowns cook on one side for ~4 minutes until golden at the bottom, then flip and cook another 4 minutes on the other side.

6. Remove Hashbrowns from the pan when fully cooked.

7. Add your veggie Sausage to the pan and cook according to package instructions (usually ~5 min). If they're cylindrical, rotate them ~every 30 seconds so they don't burn.

8. Remove the Sausages from the pan when fully cooked.

9. Add the Greens, Onion, a pinch of Salt, and a tiny splash of Water to the pan. Stir until wilted then turn off the heat.

10. Give the wilted Greens in a splash of Vinegar and a lil drizzle of Maple Syrup, then fold them in the pan to coat evenly.

11. I like to add the Hashbrowns and Sausages back to the pan to warm them up again while I put away any extra ingredients.

12. And that's it! Layer everything into a bowl or onto a plate. Top with a little Salt and maybe an extra drizzle of Maple Syrup, grab your favorite spoon or fork, and enjoy!

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Notes

• * Sub a sprinkle of Onion or Garlic Powder for the Onion if needed.

• I've made this with chopped Baby Broccoli and Brussels Sprouts and it's equally delicious— just takes a few minutes longer to cook. Wait for them to turn a vibrant Green before turning off the heat.

• I also usually cook the Hashbrowns and Sausage at the same time, staggered toward the end. I wrote the instructions so it's easier to follow for beginners, but if you're confident with timing, add the Sausages after you flip the Hashbrowns the first time.

• This is an easy recipe to multiply and is a v sweet and quick way to make breakfast for someone else.

• If you're wanting a bit more food, serve with some Buttery Toast or an Egg, if you eat em.
  

What do you think about instructions like these?

As in, recipes that offer a multitude of ingredient options and don't offer exact measurements. I find that this recipe style often works on platforms like TikTok— where recipes (at least used to be) under a minute— but I'm curious how yall feel about them in this written format?

Personally, I enjoy recipes written like this. I feel they're more true to an intuitive cooking style and are pretty adaptable to a persons' tastes and access to food. But, I also understand that I'm coming at this with years of experience as a home cook.

I do my best to ensure that my descriptions are clear enough, but is there anything more that would help make these kinds of improv recipes easier to follow?

Let me know in the comments below.

And if you're interested, I wrote a post on getting better at Estimating Measurements. If you're looking to have an easier time cooking on-the-fly, this is a skill I really recommend practicing. It's easier than it seems, I promise.

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I write + run this site in my free time, so any and all donations are sincerely appreciated!

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wanting more breakfast ideas?

lemme know what you think! ↓