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Thursday, March 3, 2016

Vegetarian Breakfast Hash!

Breakfast food is one of my favorite things in this world! Yes this is a "breakfast hash", no it does not have to be for just breakfast. This tasty meal is great at any time of the day. This is a great recipe because you can tweak it to how you like it. You don't need everything that I added, and you can add more! Breakfast hash is one of those meals you can throw together with whatever you have at home. It's the gumbo of breakfast foods!
Ingredients:
Potatoes
Onions
Spinach
Tomatoes
Cheese
Egg
Garlic
Salt and Pepper
Butter
Olive Oil

Directions:
Heat a small skillet to medium heat. Add a little bit of olive oil and a teaspoon of butter. The olive oil will prevent the butter from burning. Dice up a small potato and add it to the skillet.


 Sprinkle some salt and pepper and stir potatoes every few minutes to prevent them from sticking to the pan. Cook until crispy yet almost tender. Chop a half of an onion and add that to the skillet as well. Finely chop one garlic clove, and add it to the skillet. You can use can, fresh, or frozen spinach. I used can because it's what I had at my house. Add as much spinach as you like to the skillet. I added about a tablespoon or two. Dice a tomato and add that as well. Cook until the potatoes and onions are tender. Add salt and pepper. In another skillet, melt about a teaspoon of butter. Cook a sunny side up egg. Add some cheese on top of both the egg and the hash. I used taco mix cheese, but shredded cheddar would be good as well. Add a pinch of salt and pepper to the egg. Place the egg over the hash!


Remember, you can add whatever you like to this. Peppers, mushrooms, meat, etc.! I have some very exciting news! I'm going to do a Harry Potter recipe week very soon! Yay! I was considering waiting until the last week of July, being Harry Potter's birthday and all, but I don't think I can wait that long. No, I know I can't wait that long! I am so excited for this, and cannot wait until HP Week on my blog begins!

                                                                            xoxo,
                                                                          Christine
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