Breakfast Tacos
2 large potatoes
1 medium onion, diced
2 Tablespoon vegetable oil
1 Package mild or spicy Hearty Vegan Tempeh Sausage
½ each red and green bell peppers, diced
Salt and pepper, to taste
8 Gluten-free corn or flour tortillas
Salsa
Avocado (optional)
Place potatoes in a large pot and cover entirely with water. Bring to a boil and cook until potatoes are fork tender. Remove from water and dice into 1-inch pieces. In a large skillet, heat oil over medium-low heat. Put the onions in the skillet and sauté until they start to turn brown. Add the diced potatoes. Stir well and then slightly press/pack them. Cook without stirring for several minutes. You want the pan to be hot enough to crisp the potatoes but not hot enough to char them. Cook for several minutes and then flip them with a spatula. Salt and Pepper them as they cook. Cook until desired brownness.
