Looking for a yummy breakfast recipe that is family friendly? Here is a one skillet breakfast hash that is quick and easy to make. I remember when I was a child and we would have breakfast for dinner. It seemed unprecedented and scandalous to eat a meal outside of that meal’s designated hour. This breakfast hash can quickly go from breakfast to dinner. You can add vegetarian meat replacements or actual meat such as bacon. Enjoy!
Shredded pickled beets
Diced red onion
Salt and pepper to taste
This quick and easy dish can be made as a healthy breakfast, a side dish or even a snack. You can add as few or as many of the ingredients as you like. I cut my avocado in half, removed the seed and spooned out the entire halves and placed them on a plate. I then topped my avocado with some diced red onion, cubed papaya, about 2 spoonfuls of the shredded pickled beets, a couple green olives and sprinkled the cilantro on top.
Salt and pepper can be added to taste.
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6 russet potato – scrubbed and cut in chunks (I left the skins on)
1 orange bell pepper -cut in chunks
1 green bell pepper – cut in chunks
1 red jalapeno – diced
4 garlic cloves – crushed
1 white onion – cut in chunks
Granulated garlic powder
Granulated onion powder
Preheat oven to 550°.
Place skillet on medium high heat on the stovetop and put enough oil to slightly cover the bottom of the pan. Once oil is hot add in your potatos. Let the potatos cook by themselves for about 5 minutes making sure to turn them occasionally. After 5 minutes add in all your remaining ingredients and seasonings I sprinkle enough seasoning to make sure all pieces are covered and then put the entire skillet in the oven. Let bake for approx. 20 minutes, stirring on occasion. Hash is done when a fork can go easily through a potato. Sprinkle with green scallion last and enjoy!
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