Easy Vegan Breakfast: Potatoes, Spinach, Onions

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.)

Our Potato Salad

Ingredients:

1/2 c apple cider vinegar
1 c canned evaporated milk
2 c Miracle Whip Salad Dressing
1/2 c sugar
5 lbs boiled potatoes
1/2 onion, minced

Instructions:

Boil the potatoes, whole.  Take out of water and allow to cool on cooling racks.  Peel all the skins off with a knife (butterknives work fine).  Slice into a large bowl.  Top with salt, pepper and minced onion.

Make a dressing out of the vinegar, milk, Miracle Whip, and sugar.

Add it all together and serve.  Yum.

Baked Mashed Sour Cream Potatoes

Ingredients:

5 lbs. potatoes
1 c sour cream
1 t salt
2 small packages cream cheese
2 t onion salt
2 T margarine or butter

Instructions:

Boil and mash potatoes.  Add everything else.  Whip it all together in a mixer until light and fluffy.  Pour the potatoes into a greased casserole dish.  Dot the top with butter.  Cool in the refrigerator until just before the meal.

Bake at 350 degrees for 30 minutes.