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Breakfast Hashbrowns [Vegan & Oil-Free]

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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 Servings

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