This is actually a go-to hot breakfast for me on mornings when I’m home. I got the idea from a library book, but I basically made it my own.
What I Use:
- 2 large eggs (see note below)
- 2/3 cup refrigerated hash browns
- Coconut oil or olive oil
- ¼ of an avocado, chopped (see note below)
- Chopped onion (I “eyeball” it, see note below)
- Chopped garlic (I “eyeball” it, see note below)
- 1 shake cumin seeds
- 4 shakes of immunity blend seasoning
- VioLife Shredded Like Cheddar Vegan “Cheese” (or real cheese if you’re that lucky)
- Sauerkraut (raw, for topping)
What I Do:
- Heat the oil over medium heat.
- Add cumin seeds, wait for them to “splutter.”
- Add onion and garlic, sauté until translucent, not brown
- Add immunity blend seasoning & stir (adding the seasoning to the oil instead of on top of the food later draws out the flavor better)
- Add hash browns and stir to coat. Spread out across pan and allow to cook several minutes.
- Scramble up the eggs with some salt & pepper.
- Flip hash browns and check progress. Allow to cook several more minutes.
- Add the eggs, avocado, and then “cheese.” I just sprinkle whatever amount of fake cheese looks or feels right.
- Scramble! And keep cooking until done.
- Top with a bit of sauerkraut for probiotics before serving.
- Eggs: Grass-fed animals are more relaxed and less stressed than their mass-farmed counterparts, and this is transmitted to the food itself (Source: Gut Gastronomy). We get our eggs from a local farm, Bethel Trails, where we see the chickens running around, free, living their best grass-fed life!
- Onion/Garlic: So onion and garlic are amazing in my book because they add great flavor. But also important: they’re prebiotics and feed the good bacteria in our gut. But they can also irritate the GI tract. So right now, as I am rebuilding my microbiome and recovering from the infection from hell, I “eyeball” my amounts. It basically looks like this, I make one thin slice from an medium-sized onion. Then I halve that slice. I chop that half. Then, I look at it, and think, “that looks like it’ll upset my stomach, and ultimately, I use half of that. Copy that for the garlic, and that’s how much I use. LOL.
- Avocado: So here’s a pro tip ICYMI: you can save the unused portion of avocado and keep it from browning by using lemon. I just throw it in a ziplock back, squeeze the lemon in, and shake it to coat. Then, I push the air out, seal, and I can use it at lunch and/or dinner. Important because, as I noted the other day, avocados are good for gut health!
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