- 3 cups defrosted and drained hash brown shreds
- 1 Tbs. olive oil
- 14 to 16-oz. vegan sausage (we used Light Life)
- 1 medium onion, chopped finely
- 1 Tbs. whole fennel seeds
- 2 garlic cloves, minced
- 1 tsp. olive oil
- 4 cups kale, shredded
- 1 tsp. herbs de provence
- 1 cup vegan cheese shreds plus more to garnish (we used Follow Your Heart)
- Preheat oven to 450.
- Rub bottom and sides of a sturdy baking dish or cast iron pan with 1 tablespoon olive oil.
- Press thawed and well-drained hash brown shreds firmly to sides of pan. Hash brown shreds will stick to sides and create a crust if you are pressing hard enough.
- Bake hash brown "crust" in oven at 450 for 12 to 15 minutes until golden and crisp and baked through. Remove from oven and allow to cool.
- While crust is baking, saute vegan sausage, fennel seeds, chopped onion and minced garlic in olive oil until sausages is browned, fennel is fragrant and onion is translucent.
- After about 5 minutes, add kale and herbs de provence. Saute a few more minutes until kale is tender and stir in 1 cup vegan cheese shreds.
- Pour kale-sausage mixture into prepared crust and top with a sprinkle more vegan cheese shreds.
- Bake at 450 for an additional 10 minutes, until vegan shreds are melty. Serve hot.
- We used Light Life vegan sausage and Follow Your Heart vegan cheese.
The only real planning you need to do for this recipe is to make sure your frozen hash brown shreds are thawed and drained. For real. It simply will not work if these potato shreds aren’t room temperature and really well drained. We typically get the potatoes out the night before.
Need to find vegan sausage? You have options, including two that are gluten free. Try any of these: Light Life Gimme Lean (nut free); Neat Breakfast Mix (gluten free and soy free); Gardein Breakfast Patties (break into crumbles for recipe); Kim’s Simple Meals Breakfast Sausage (gluten free); or Tofurky Breakfast Links (break into crumbles for recipe); or Field Roast Apple Maple Breakfast Sausage (break into crumbles for recipe).
This recipe makes 8 main-course portions or more if sliced smaller for a brunch.
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