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Recipe for Supreme Hashbrowns.

One day, I was trying to use up a bunch of produce before it went bad. I had potatoes, spinach, peppers and alfalfa sprouts. Instead of trying to come up with a bunch of different recipes for each, I just threw them all together and that’s how this delicious breakfast recipe came to life.

This has easily become one of my favourite breakfasts (it’s also good at lunch time!). I can’t get enough of it.

Supreme Hashbrowns with Fried Egg

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• Servings: 1

Ingredients:

• 1 Medium Russet Potato, Grated (or chopped very small)
• 1/2 Cup Spinach
• 1/8 Cup Green Onions
• 1/4 Cup Cheese (I used cheddar)
• 1/3 Cup Chopped Bell Peppers
• 1-2 Garlic Cloves, Minced
• 1/2 Small Onion, Minced
• 1/3 Cup Water
• 1 Large Egg
• 1 Teaspoon Oil
• 1 Tablespoon Butter
• Salt & Pepper, to taste

Instructions:

1. Add oil and butter to a large fry pan over medium heat. Once hot, add peppers, potatoes, and onion. Cook for about 5 minutes, stirring constantly, until onions have softened. Add garlic and cook for 2 minutes more.
2. Add water, spinach, alfalfa sprouts and green onions to your fry pan, mix together and then let cook for about 5 minutes, covered. After 5 minutes, remove lid and add cheese, mix together, then return lid and cook for 5 minutes more.
3. In another fry pan, spray with non-stick spray and then add your egg. Cook until over-easy and then set aside.
4. Once your hashbrowns are cooked, add salt & pepper to taste, then remove to plate. Top with fried egg. Poke the egg so that the yolk runs over the potatoes. Eat and enjoy!