Potato and Veggie Hash

Leftover breakfast potatoes from brunch? Load ’em up with zucchini, onion, bell pepper and squash for a nutrient dense and filling hash, perfect for any meal!

Leftover Breakfast Potatoes

Ingredients (quantities depend on how many potatoes you have. Use as much or as little as you’d like!):

  • Leftover potatoes from brunch (mashed, chunks, whatever!)
  • Zucchini
  • Squash
  • Onion
  • Bell pepper
  • Onion powder
  • Granulated Garlic
  • Red pepper flakes
  • Sharp cheddar, shredded
  • Salt and pepper, to taste
  • Additional flavorings (optional): fresh rosemary, garlic, parsley

Directions:

  1. Heat a skillet over medium heat. Add onion, zucchini, squash, bell pepper and season with onion powder, granulated garlic, red pepper flakes, salt and pepper, and any additional flavorings you’d like.
  2. Once vegetables are cooked, toss in leftover potatoes and continue cooking until heated through. Top with shredded cheddar and enjoy!

Copyright Kameron Tunila (Food to Thrive)

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Healthier Breakfast Burritos

Lately I’ve been craving breakfast burritos. Like, nonstop. Not wanting to derail my whole day’s worth of calories, I whipped up this delicious health-ified version this morning. Hearty, filling, and full of flavor, these breakfast burritos were just perfect to satisfy my never-ending craving, loaded with veggies, eggs, and fresh roasted potatoes. Happy Saturday!

Healthy Breakfast Burrito

Ingredients:

  • 1 yukon gold potato
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced zucchini
  • 2 eggs plus 1 egg white
  • Two whole wheat tortillas, warmed
  • Light sour cream, or plain yogurt
  • 4 tablespoons shredded sharp cheddar
  • Olive oil
  • Salt and pepper, to taste

Directions:

  1. Heat oven to 400 degrees. Dice potato into small bite sized pieces and toss with olive oil, salt and pepper. Roast for 20-30 minutes, flipping halfway through. Edges will start to crisp up; this is a good thing! It will add extra texture to your dish.
  2. In a small bowl, crack your two eggs and egg white, season with salt and pepper, and whisk together. Set aside.
  3. About 10 minutes before potatoes are done, heat a skillet over medium heat. Add a dash of olive oil and diced onion. Saute for a few minutes until onion starts to soften, about 3-4 minutes. Add in zucchini and bell pepper, and season lightly with salt and pepper. Saute the veggies for 4 minutes or so, then add in whisked eggs. Season a bit more with salt and pepper and continue to cook for a few minutes, until eggs are done. Remove from heat.
  4. Place warm tortillas down flat on a cutting board or plate. Top each tortilla with veggie and egg mixture, half of the potatoes, a dollop of sour cream or plain yogurt, and 2 tablespoons shredded cheddar. Wrap into burrito and enjoy!

Makes 2 servings

Copyright Kameron Tunila (Food to Thrive)

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