Saturday morning breakfast hashbrown

I love hashbrowns, but am not the biggest fan of scrambled eggs. So this morning I thought I would mix my eggs with my hashbrown and some other yummy ingredients to make a tasty & satisfying breakfast ... AND I only used one pan! This is a healthy take on your usual restaurant style hashbrown, with 9 grams of protein, extra nutrients from veggies & cooked in a healthy fat you need (olive oil) instead of butter.

Add your favourite veggies as if you are making an omelet - try mushrooms, tomatoes or peppers, switch the cheese out for cheddar or brie. You could even substitute sweet potato for regular potato! Then cook it all together to make it crispy & delicious. What a treat!

Saturday morning breakfast hashbrown

Ingredients:

1 potato (about 1 cup size)
2 green onions, diced small
1 egg & 1 egg white
1 tsp parsley
1 roasted red pepper, diced small
1 Tbsp goat's cheese, crumbled
pinch of salt & pepper

Instructions:

1. Wash potato and then run along a cheese grater, making little shreds of potato. Place in a bowl and microwave for 2 minutes.

2. Remove potato from microwave. Add green onion, eggs, parsley, red pepper, cheese, salt & pepper. Whisk together.

3. In a non-stick pan, heat 1tsp of olive oil on medium-high heat.

4. Add egg & potato mixture. Cook for 3 to 4 minutes until toasty brown. Flip or toss mixture around pan until the mixture is browned & crunchy all over, hashbrown style. Should take about 5 to 10 minutes.

Serve warm.