As clearly documented in my SUPER EASY OIL-FREE HASHBROWNS post, I hella love potatoes. The thing is that I get bored easily. So after a week or two on my new all plant no oil diet I had to start mixing things up a bit. Just so you get the full picture. I was eating the entire 16oz bag of hash browns every morning. When we went shopping for the week we would buy 6-7 bags of hash browns! At any rate I decided to start adding other things to the browns that I love to eat and inadvertently extended the 1 lb. bag of shredded deliciousness into a 2-3 day quantity.
The way I did this was simple. I kept with the same base recipe and just added more veggies. You have to increase the cooking time and the propensity for sticking and some extra crispy bits goes up but this ain't haute cuisine and I've always like the crispy bits anyway.
You'll notice a lot of it is frozen. We have two small kids. I make them a healthy filling breakfast of potatoes and oatmeal or cold cereal every morning before school/work. This means we use the convenience of frozen veggies in our house. AND THAT'S OK!!! In fact frozen veggies are blanched and flash frozen so quickly after harvest that they do not lose nutritional value. Some say they may have EVEN MORE nutritional value than their fresh versions.
My wife and I alternate going to the gym before they get up as well. As a parent you have to squeeze exercise in where you can and since we have both worked as bakers and baristas we are used to the early shift.
It looks like this:
4:30am wake up and read email get dressed
5:00-6:00 go to the gym
6:15 kids wake up
6:30-7:00 shower, get dressed cook
7:00 eat breakfast
8:00 leave for school/work
At any rate...back to the hash.
Some of the things I would add to the mix are:
onions and peppers (there is a 365 brand frozen version called southwest blend or fresh is have time to chop)
garlic (granules, minced, or fresh)
frozen or fresh greens (kale, collards, blend)
any type of cooked beans
leftover veggie burger
broccoli (fresh or frozen)
chiles (jalapeno, chipotle, mild green, whatever you like)
Basically you follow the original recipe but mix all your veggies together in a mixing bowl before adding to the pan. I increase the cooking time a bit more as well. To keep it simple here is the entire recipe based on a version we have regularly.
1 BAG OF 365 FROZEN HASHBROWNS (NO OIL OR SALT ADDED)
3 TBLS 365 VALLE DEL SOL CHILI POWDER
1 tsp BLACK PEPPER
1 C. COOKED SCARLET RUNNER BEANS
1 C. FROZEN KALE
1 C. FROZEN CORN
1/2 C. CHOPPED ONIONS
1/2 C. CHOPPED PEPPERS
1 ROASTED JALAPENO DICED
- Mix all ingredients in a large mixing bowl.
- PUT POTATOES INTO A NON-STICK skillet.
- WITHOUT STIRRING WHATSOEVER-COOK COVERED OVER HIGH HEAT FOR 10 MINUTES. CHECK SEE IF THE POTATOES ARE BROWNING ON THE EDGES. IF SO PROCEED! IF NOT COOK SOME MORE.
- USING A RUBBER SPATULA PULL THE POTATOES TO THE CENTER OF THE PLATE ENSURING THAT NOTHING IS STICKING TO THE OUTER RIM OF THE FRYING PAN.
- LAY A DINNER PLATE OVER THE POTATOES. PLACE YOUR HAND ON THE PLATE AND QUICKLY FLIP THE PAN OVER. YOUR POTATOES SHOULD BE SAFELY ON THE PLATE WITH THE COOKED SIDE UP. IF THEY ARE ON THE FLOOR OR THE CEILING OR YOUR CAT...YOU DID IT WRONG. START OVER.
- NOW SLIDE THE POTATOES OFF THE PLATE AND BACK INTO THE PAN. YOU JUST FLIPPED YOUR TATERS!!! GOOD JOB!
- COVER AGAIN, LOWER HEAT TO MEDIUM, AND COOK FOR AN ADDITIONAL 7 MINUTES. USE THE SAME DINNER PLATE METHOD TO GET THE POTATOES OUT OF THE PAN.
need a visual? and yes that is my almost 3 year old screaming at the end.
That is it. Enjoy with your favorite condiments. Plant strong, heart healthy, fat free, hecka tasty, get your starch and your greens in one bowl!
To your health!