Breakfast for Dinner Hash Browns

This is a great dinner recipe if you want to get in your daily veggies, but are craving some breakfast. It's also versatile and is great if you add eggplant as well. I like my hash browns crispy, but if you prefer them to be mushy just skip the pressing step. I don't like to use butter because it adds a lot of fat to this low-cal recipe, however you can also substitute water used for sautéing for olive oil or cooking spray for a healthier alternative. This is vegan if you do not add any butter. This makes 2 good size servings, half recipe for single serving or double/triple to feed more hungry tummies!

Ingredients:
-4 medium potatoes
-1 cup broccoli, pre-steamed
-1/2 cup onion, chopped
-1/2 cup mixed red and green bell peppers, chopped

Directions:
Begin washing the potatoes and grating them on the largest wholes of a cheese grater. Collect all of the grated potato and press using a potato ricer to remove moisture. If you do not have a potato ricer (similar to a large garlic press), you can use an alternative method to remove moisture such as placing the potato in a larger plastic mug/circular container and using the bottom of a drinking glass to press the potatoes down, squeezing out the moisture. Once you have pressed as much moisture out of the potatoes, set gratings aside and grab your peppers, steamed broccoli, and onion. Place chopped onions in a non-stick skillet and add water as needed to sauté. When onions are slightly translucent add bell peppers and continue sautéing until peppers are slightly soft. Add the steamed broccoli to the skillet and sauté until desired tenderness is achieved and broccoli is heated throughout. Remove contents of skillet and set aside. Place grated potato into the skillet (if you are using butter, cooking spray, or olive oil, place in skillet before potatoes). Spread potatoes so that they are about 1/4 inch thick. When the potatoes have browned and began to turn crispy, use turner to flip to other side. Cook until 2nd side is also slightly brown and then scramble up so that they are no longer in a uniform patty. Add the veggies and mixx well. Heat until vegetables are warm again. Serve Hot.

I like to serve this with grilled asparagus and a scrambled egg white as seen in the photo.

Breakfast for Dinner Hash Browns

Gluten Free Oats

This is a great way to start your day off right. You need to make this the night before, but it makes about 3 servings and will stay good in the fridge for several days. It's also fun to add various berries after you've heated it up, or heat for 1:30 and then add a sliced banana and heat for another 30-40 seconds. You can also add additional milk once you've heated it if you enjoy a soggier oatmeal.

Ingredients:
-1 1/2 cup of gluten free oats
-1 1/2 cup of almond or soy milk
-1 small apple, core removed, grated using largest holes
-1/3 cup craisins or raisins
-1 tablespoon brown sugar (can substitute for agave nectar)
-1/4 cup almonds, slivered or sliced

Directions:
In a medium sized air tight container, mix the oats and milk together. Add the apple, craisins/raisins, almonds and sugar. Mix everything together very well. Seal container and place in the fridge overnight. When ready to eat, place 1 serving in a bowl and microwave for about 2 minutes or until warm.