This is a very simple breakfast with minimal chopping/standing/dishes... so it is great when you are feeling under the weather, but still want a nice home-cooked breakfast. Of course you can serve this one any time of the day, too, as a side dish or an appetizer.
Ingredients:
Leftover potatoes- boiled whole or in pieces, baked, mashed or even frozen hashed brown potatoes!
1 bag of frozen chopped spinach STILL FROZEN!
1 red onion, chopped
Vegan Butter, Salt, Pepper, Garlic Powder for seasoning...
Instructions:
Grab last night's potatoes... or some boiled potatoes that you might have on hand... Make sure they are piecey, and press them into a greased cupcake pan. Sprinkle with salt and pepper.
Next, sprinkle frozen chopped spinach on top of each cup of potatoes. Sprinkle with garlic powder, lightly
Finally, dice up some red onion and sprinkle a bit on top of each cup. Some people prefer to add a pat of vegan butter on top.
Bake in a 350 degree oven for about 20-30 minutes, or until the onions look nice and caramelized on the edges.
You might choose to let these cool for 20 or so minutes, so that the potatoes stick together when you remove them from the cups. (This is why leftover fried potatoes probably won't work as well for this one.)
