Last night's left-over vegetables add freshness to breakfast the next morning. Instead of tossing out the remnants of last night's dinner veggies, save them to create a new twist on hash browns for breakfast. Consider adding chopped green beans, carrots or even cauliflower to your hash brown potatoes to create a full meal topped with a fresh egg. It's not only frugal, but healthy and delicious.
Breakfast Hash Brown Potatoes
3-4 medium potatoes
2 tablespoons butter
1-2 tablespoons oil
1/2 cup chopped onion
1/2 cup fresh cherry or grape tomatoes, cut in half
1 cup left-over steamed vegetables, chopped
2-3 sprigs of fresh thyme
Goya Adobo all-purpose seasoning
turmeric or paprika (optional)
salt and pepper
Clean the potatoes under running water to remove any dirt. Cut into 1/2-inch chunks, leaving the skin on. Working with a large skillet, add the butter and oil, swirling to combine over medium high heat. Add the potatoes so that they are in a single layer such that each piece has a flat side exposed to the bottom of the pan. This will allow the potatoes to pick up good browned color. Stir the potatoes to rotate the sides to evenly brown on all sides. Remove the potatoes to a separate plate.
Add the chopped onions to the same pan, adding more oil if the pan has gotten too dry. Stir, cooking until golden brown. Add the halved cherry tomatoes; cook for about 5 minutes until the tomatoes have also picked up some brown color. Add in the left-over chopped vegetables. Stir to heat through. Add the already cooked potatoes. Stir to combine. Sprinkle with the thyme leaves removed from the sprigs. Season with the Goya Adobo seasoning, the turmeric or paprika, (adds great color and flavor), salt and pepper to taste. Stir to distribute the seasonings. Serve with eggs if desired.
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