This is my absolute favorite breakfast to have post-workout or as a “brunch” option at home. It’s packed with vegetables and is incredibly filling. Not to mention, it is completely oil free and low in calories.
This will keep you full for hours and will make you crave it everyday. I’ll admit that I’ve had this for dinner before and usually have this 2-3 times a week when I have time to make a big breakfast.
Breakfast Hashbrowns [Vegan & Oil-Free]
Ingredients
- .25 Cup White Onion chopped
- .5 Medium Yellow Bell Pepper chopped
- 4 Medium Baby Bella Mushrooms sliced
- 1 Medium Tomato on the Vine chopped
- 1 Cup Broccoli Florets
- .25 Cup Corn Kernels
- 1 Large Handful Baby Spinach
- 2 Cups Frozen Hashbrowns
- Salt & Pepper to Taste
- Crush Red Pepper Flakes to Taste
- 7 Large Canned Black Olives sliced
- .5 Avocado diced
- Nutritional Yeast to Taste
- Salsa or Ketchup to Taste
- Lime Juice to Taste
Instructions
- In a large skillet, add onions and cook over medium-high heat (no oil needed). Make sure you keep an eye on it so it doesn't burn.
- When onions are translucent (about 3 minutes), add peppers and cook another 2 minutes.
- Add mushroom, broccoli, and corn, and mix well. Cook for 2 minutes before adding tomatoes, spinach and crushed red pepper flakes to taste. Cover with a lid and let the tomatoes cook down and corn defrost for 2 minutes.
- Add hashbrowns and mix until all ingredients are together and cover again with lid. Every minute or so, flip over the sections of the hashbrowns to get a nice crispness. Cook hashbrowns for 3 minutes total.
- Plate up hashbrowns and top with olives, avocado, nutritional yeast, and salsa or ketchup
Notes
**Since you're not using oil when cooking the vegetables. Feel free to add small amounts of water in order to stop sticking to the pan
