Tight on time but still want to enjoy a warm and hearty breakfast? Then give this recipe a go!
In 15 minutes or less, enjoy a medley of sauteed vegetables served on a bed of lightly browned hash browns.
Quick Breakfast Vegetable Hash
oil for frying - (canola, grapeseed, vegetable, avocado)
frozen shredded hash browns
1/2 small onion, diced
1/4 each of a green and red pepper, diced
handful of mushrooms, diced
handful of kale, thinly sliced
1 roma tomato, cut into chunks
any other vegetables on hand
salt and pepper to taste
hot red pepper, finely chopped (optional)
green onions, chopped
- In a large non-stick skillet heat oil for a minute before adding the hash browns. Cook according to packing instructions. About 10 minutes.
- Either in the same pan (if you have room) or in another pan, cook vegetables in a bit of oil on medium heat until they are soft. About 6-8 minutes.
- Once everything is cooked, place the hash browns on your dish first, then top it with the cooked vegetables. Garnish with fresh avocado, green onions, and salsa.