Easy & Cheesy Veggie Hashbrowns -

Here’s the Recipe

Serves 4

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Ingredients:

4 Russet potatoes, diced

4 white button mushrooms, sliced

1 Roma tomato, diced

1/4 white onion, diced

1/4 jalapeño (or 1/2 or whole depending on your spice level), diced

2 tablespoons olive oil

1/4 cup cilantro

3/4 cup shredded cheddar cheese

Salt to taste

Pepper to taste

Directions:

Heat the olive oil in a large skillet.
While that is heating, prep all of the veggies starting with the potatoes. Once the potatoes are diced, blot them dry with a paper towel. Reserve the rest of the prepped veggies.
Once the pan is warmed, put in the potatoes and season with salt and pepper. Sautè for 5-7 minutes, stirring occasionally.
Once they begin to soften, add in the onion, mushrooms, and jalepeño. Sautè for 5 more minutes.
Add in the tomato and stir. Cook for another minute.
Turn off the heat and add in the cheese. Stir together and top with the cilantro.
Serve and enjoy!

Notes:

This recipe is totally adaptable! Use whatever veggies and cheese you have in the fridge.
Also, instead of the tomato, you could totally add in some diced tomatoes and chiles that you can find in the can at the grocery store. I always have a little leftover from when I make salsa so I just add it here in place of the tomato.
You can definitely add protein here. If I have some on hand, I will add ground breakfast sausage or bacon and mix that in. It totally makes it a full meal at that point!

Inspiration:

This recipe is my go-to breakfast meal. I usually eat it with an over-easy egg on the side. I came up with this right after I had Cooper. Because I was breastfeeding, I was CONSTANTLY hungry. And I needed something in the morning that would give me the energy to make it through his first feeding. I literally created this recipe with what I had in the fridge!

I still make this almost every morning for breakfast. It is not always the same depending on what I have in the fridge, but this is usually what I have. Some days, I am out of onion and jalepeño and some days, I’m not. Sometimes I add in some of the meat we had for dinner the night before to make it more robust. It really is a kitchen sink type of dish.

The best part is, if I make this full recipe on day 1 of the week, I can put the rest in the fridge and just reheat it for the next few days! That makes life so much easier when you have a little one to chase around. And, I can make sure I am actually eating instead of being to busy to make anything or just skip a meal entirely. It gives me the energy I need to make it through the first 2 and half hours of the morning before I can finally get around to having my coffee. And it’s totally worth it!