Hash brown omelette

Avocado oil or butter

1 to 1 1/2 cup frozen hash browns

dash of onion powder

1 breakfast sausage patty

1/2 cup fresh mushrooms, sliced

Handful of baby spinach

2 slices of smoked gouda cheese 

salt and pepper to taste

Melt the butter in 2 different sized skillet pans, on medium heat. Add the hash browns to the larger skillet, and add the sausage patty, mushrooms and spinach to a smaller skillet. Add onion powder, salt and pepper to both skillets. Cover both skillets and let them cook for 5-7 mins. Check on the hash browns, and see if the edges are turning brown. Wait for the spinach to wilt, then flip your hash brown over to brown the other side. Add the cheese slices, and cover. Go to your mushroom mixture, and shred the breakfast sausage and cut up the spinach. Uncover the hash browns, and add the mushroom mixture to one side of the hash browns. Flip the other side of the hash browns on top of the mushroom mixture. Slide all of it onto a plate and serve.
 

***All or most of the ingredients are organic***