On the weekends, I’m a brunch person. I usually sleep in pretty late, so I’ll combine breakfast and lunch. Often, I don’t feel like making something really elaborate for this meal.
I love the gluten-free hash browns {the shredded ones} that you can find in the frozen section of the grocery store, but I try to make things like that a little bit more healthy. So, I decided to add a heaping skillet of veggies to the hash browns. It adds more flavor and nutrition, and it’s super easy to make.
You can use the veggies that I prefer or you could add some others like wilted spinach, zucchini, tomatoes or broccoli. The combinations are endless.
Ingredients:
hash browns
1 tablespoon of EVOO for veggies {and more if you need it for the hash browns–follow the directions on the package}
large pepper, diced {green, yellow or orange work well}
half a large yellow onion, diced
handful of mushrooms, diced
small jalapeño, diced small {optional if you want to add a little spice}
salt and pepper, to taste
ketchup, optional
Directions:
1. In a large skillet, heat one tablespoon of EVOO over medium-high heat. Add the pepper, onion, mushrooms and jalapeño. Season with salt and pepper and stir. Cook until soft, about six to eight minutes.
2. While the veggies are sizzling, cook the hash browns following the package directions.
3. Once the hash browns are cooked, combine them with the veggies and stir to incorporate. Enjoy!
Optional: Serve with toast slathered with vegan butter and a side of ketchup.
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