Hoff's Hashbrown Scramble

Hoff's Hashbrown Scramble
Yields: 4-5 servings 
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

• 1 box Hashbrowns
• 1 small Sweet Onion (chopped)
• 1 Red Pepper (chopped)
• 1 Zucchini (shredded)
• 1 cartoon Mushrooms (chopped)
• 1 2.25 oz. can sliced Black Olives (rinsed & drained)
• 1 tbsp. Vegan Worcestershire Sauce
• 1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Cumin
• 2 tsp. The Vegg
• 1/2 cup Water

Directions:

1. Re-hydrate Hashbrowns
2. Meanwhile, prepare The Vegg, by blending with Water in a mini food processor or NutriBullet for 15 seconds; set aside
3. In a large non-stick frying pan over medium-high heat, sautee Onions, Red Peppers & Mushrooms until browned & softened
4. Add the Olives & Seasonings, stir to combine
5. Add Hashbrowns, mix in and then spread out and flatten and allow to sit untouched for about 5 minutes in order to brown
6. Stir in Vegg
7. Toss everything together until thoroughly combined

Hoff Thoughts: While this is your traditional breakfast fare, I rather fancy it for dinner.