Wednesday, June 17, 2009
Veggies for breakfast? Yummy!
Every morning I make a green smoothie and share it with my husband Fred. But since he's a big construction worker dude, he wants a little something more substantial. We rotate between oatmeal, cereal with coconut yogurt and veggie potatoes.
This morning the potatoes looked like what you see above. I started with about 1 Tbsp coconut oil and a little olive oil in a cast iron skillet. I sauted some diced onions, red pepper, mushrooms and asparagus. Then I added the frozen hash brown potatoes I got from Costco, and a little salt, pepper and paprika. I let it cook for about 10-12 minutes, stirring it a few times, and let the bottom get a little crispy. Delicious and healthy.