There’s nothing on a cold winter day quite like a warm bowl of soup. And though I know a lot of you would rather like to think of the spring days to come, I somewhat relish the indoor coziness that winter brings.
Potatoes are often the love of a vegan’s life (like seriously, who doesn’t like potatoes?). In today’s Taco Bell-esque recipe, they are the star of the show.
This breakfast recipe isn’t quite as simple as throwing something in the microwave. But oh is it ever worth it! The ingredients for this recipe are fairly simple and, once you’ve chopped and prepped everything, things should move just like clockwork.
This recipe is an old favorite of mine from back in the day. It’s an improvised version of a taco wrap that traditionally involves taco-seasoned ground beef–only in my version, there’s the vegetarian favorite known as hash browns.