I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it’s own, or wrapped in a tortilla.

INGREDIENTS:
1 medium potato, peeled and diced small
4 large Swiss chard leaves, (stems discarded), chopped
1 C mushrooms, diced
1-2 Field Roast sausages, crumbled
3 green onions, sliced
Salt and pepper
Olive oil

DIRECTIONS:
In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.

Add the Field Roast and cook another 5 minutes.

Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes.

Enjoy!

Chard and Field Roast Skillet

 

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I really love a warm breakfast of veggies. I used two Chipotle-flavored Field Roast sausages, but I think just one would have been enough. You can also choose one of their other varieties. I like that spicy kick of the chipotle ones. This can be enjoyed on it's own, or wrapped in a tortilla.

Author: Epicurean Vegan

Ingredients

• 1 medium potato, peeled and diced small
• 4 large Swiss chard leaves, (stems discarded), chopped
• 1 C mushrooms, diced
• 1-2 Field Roast sausages, crumbled
• 3 green onions, sliced
• Salt and pepper
• Olive oil

Directions

1. In about 2 tsp of olive oil, saute the potatoes over medium heat for about 10-12 minutes, or until they begin to brown and are tender.
2. Add the Field Roast and cook another 5 minutes.
3. Stir in the chard, mushrooms, and green onions. Slowly stir to let the chard cook down, about 3-4 minutes. Enjoy!

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