I am a solid devotee to breakfast and what it accomplishes for your body, how it sets you up for the remainder of the day. You essentially can't skip breakfast!
So perhaps you're pregnant and the prospect of all grain oat makes you throw. Even better, perhaps you are hungover from the best night out you've had (in quite a while) and need something oily to coat your stomach.
It's mushy, egg-tacular (if that is even a word), and fresh, all in the meantime. The blend of potato and onion in this hash has so much flavor it's totally inappropriate. Furthermore, in light of the fact that I like to cook them secured, the potatoes turn out incredibly sodden. Each. Single. Time.
Also try our recipe : SIMPLE BASIL PESTO #pesto #vegetarian
- 5 medium-large potatoes washed and peeled
- 1 large white onion chopped
- 2 tbsp extra virgin olive oil
- 2 green onions trimmed and finely chopped
- 4 eggs
- 1/4 cup shredded cheddar cheese
- salt and pepper to taste
- 1/4 tsp paprika
Instructions :
- Cut potatoes into 1/2 inch wedges.
- Heat olive oil in a large cast iron skillet or frying pan over medium heat. Cook potatoes for 25 minutes, covered, stirring every 4-5 minutes.
- Add chopped white onion. Cook for another 5-10 minutes, uncovered, and stirring constantly.
- When potatoes are crispy and golden brown, add green onions, salt, and pepper. Stir through.
Read more our recipe : ROASTED PARMESAN BROCCOLI #broccoli #vegetarian
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