Breakfast Burritos

I love lazy Sunday mornings. The Husband and I decided to combine forces and throw together a tasty breakfast. He loves hasbhbrowns, so he fired those up and I worked on the rest of the ingredients in another pan. It was a lovely joint venture.

INGREDIENTS:
1 16-oz bag hashbrowns
1 red bell pepper, diced
1 yellow bell pepper, diced
4 green onions, sliced thin
2 Field Roast sausages (Chipotle flavor)
1/2 C fresh cilantro, chopped
Olive oil
Salt and pepper, to taste
Flour tortillas, warmed
Optional ingredients: Tofutti sour cream, vegan shredded cheddar, salsa

DIRECTIONS:
Pretty easy: The Husband seasoned the hashbrowns with salt and pepper and cooked them in one skillet, while I sauteed the peppers in some olive oil for about 10-15 minutes in another skillet. I then added the sausage, which just needs to be heated through–no “cooking” involved. I had two leftover sausages from the casserole, so this was perfect.  Then I added the green onions and cooked them a few more minutes until they began to soften. Once the hashbrowns were browned, about 25 minutes, we combined the two pans and stirred in the cilantro. Spoon onto a tortilla, adding the optional ingredients, if using. Enjoy!