When our campus dining hall serves hash browns for breakfast, we always grab some extra to make this filling, delicious breakfast hash! It can be made with leftover hash browns like we do, or you can make it with tater tots, chopped potatoes, or even leftover french fries. It makes a great breakfast or an easy dinner – serve with applesauce or a simple fruit salad to make a full meal. Make sure to scroll to the bottom of the page and download our printable recipe card!
This recipe is truly versatile and can be adapted to use whatever ingredients you have on hand. Use potatoes instead of hash browns, omit the chickpeas, try different kinds of veggies, crack an egg on top of the hash, etc. The staples of the dish are some kind of starch (hash browns, tater tots, potatoes) and vegetables. Beyond that, play around with it and make the dish your own!
Breakfast Hash (makes 2-4 servings)
Ingredients:
Leftover hash browns or tater tots ($0.14/serving)
Chickpeas (optional) ($0.59/can)
Cooked ground sausage (optional) ($0.48/serving)
Onion ($0.23/serving)
Various vegetables, cut to roughly the same size:
Zucchini ($0.27/serving)
Bell peppers ($0.50/serving)
Mushrooms ($0.27/serving)
Spinach ($0.39/serving)
Olive oil ($0.20/serving)
Seasoning blend of choice
Supplies:
Skillet ($9.99)
Spatula ($0.99)
In a large skillet, drizzle olive oil and saute onion. Add denser vegetables that take more time to cook (mushrooms, zucchini) followed by veggies that take less time to cook (bell peppers). Add seasoning blend at the same time as the veggies. Add the chickpeas and/or cooked sausage (optional, but a good source of protein). Once heated through, add the leftover tater tots/hash browns and cook until everything is hot and cooked thoroughly. Finally, add the spinach and cook until done. Serve immediately and enjoy!
❤ Juliana and Sarah
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