Flavor // Hot breakfasts for cold mornings

Arizona Breakfast Hash

Serves 1. Vegetarian

1 cup tater rounds
1/2 green pepper
2 cloves garlic
1 veggie sausage (I used Trader Joe’s brand)
1 medium tomato
1 tsp ground chipotle powder*
1/2 tsp oregano
Olive oil
Green Tabasco sauce (optional)

Chop the green pepper and dice the garlic. Slice the veggie sausage into 1/2-inch pieces.

In a saucepan, sauté the tater rounds, green pepper, garlic, veggie sausage, chipotle powder, and oregano in olive oil over medium heat.

Stir occasionally and cook for five to seven minutes until the potatoes have softened and the onions are translucent.

Chop the tomato and add to the pan. Cook for three to five minutes longer, stirring occasionally.

Pour into a bowl and add some Tabasco, if you like it spicy!

Enjoy with a cup of hot coffee, tea, or a big glass of OJ.

* The ground chipotle can be replaced with chili powder. Be careful if you’re thinking of increasing the amount of chipotle powder; it is very spicy. The only thing keeping this from being vegan is the veggie sausage I used (which had egg whites). It’s easily made vegan if you use vegan sausage.


Slow Cooker Steel Cut Oats with Maple Syrup & Bananas
Serves 4. Vegetarian

Skeptical about steel cut oats? So was I — I put off trying them for years. It only took one bite to convince me. They couldn’t be easier — make them in your crockpot before going to bed and wake up to a cozy, filling breakfast.

1 cup steel cut oats
4 1/2 cups water
1/2 teaspoon salt
3 tablespoons butter
Maple syrup

Mix oats, water, salt and butter in your slow cooker. Cook on low for six to eight hours. Spoon the oatmeal into bowls. Slice bananas and drizzle maple syrup over to your liking. Try other toppings like fresh and dried fruit, nuts and honey! My other favorite at the moment is pineapple and coconut.

Nicole Navratil is a local blogger devoted to creative meatless recipes. Find her blog, “Pepperoni Is Not a Vegetable,” at pepperoniisnotavegetable.com. Do you have good seasonal recipes you want to share with Journal readers? Email them to smckenzie@mnpubs.com.