Vegan Western-style Hash Browns

What should be the staple of any diner worth it’s salt — Western-style hash browns, distinct from its unrefined bumpkin cousin the hash brown by having melted cheese and chile — is sadly often bacon-ified and rarely ever vegan. Here it is vegan.

2 frozen hash brown patties
2 purple potatoes
1 Tbs. olive oil
1/2 white onion, thinly sliced
3 cloves garlic, minced
1/2 cup red chile (or “hot” enchilada sauce)
1 cup spinach
1. Microwave both the frozen product hash browns and the purple potatoes for about 2-3 minutes or until thawed and nearly cooked, respectively. Slice the purple potatoes into thin, round chips.
2. Heat a large skillet on high heat with olive oil. Toss your potatoes in and add the onion and garlic. Let cook for 10 minutes, flipping occasionally, until golden brown. Add salt and pepper to taste.
3.Then dump in your wet chile and spinach and cook for another 2-3 minutes or until the spinach is wilted.
4. Plate your hash in big fluffy piles, sprinkle Soy-Sation shredded cheese on top and fold in or nuke for another 20 seconds in the microwave.
Beverage: Bourbon and vanilla bean milkshake
Soundtrack: the Shins’ Oh Inverted World