Hash Brown Breakfast Bowl with Spinach, Corn and Tomato
Oil-free, crispy hashbrowns paired with sauteed spinach, sweet corn and cherry tomatoes. Add some BBQ sauce and you've got one amazing and healthy breakfast.
Pour frozen shredded potatoes in air fryer basket in an even layer, sprinkle lightly with sea salt and pepper. Insert basket and set to cook at 400°F for 10 minutes.
15 ounces frozen shredded potatoes, sea salt, black pepper
Check hash browns and if they are not as crispy as you like, cook another 3-5 minutes.
To prepare hash browns in non-stick skillet:
Preheat large non-stick skillet over medium-high heat for about 30-60 seconds.
Pour shredded potatoes in skillet and spread them in an even layer. Season lightly with sea salt and black pepper. Let cook for 5-7 minutes on one side. Do not stir.
15 ounces frozen shredded potatoes, sea salt, black pepper
Check them to see if they are browning. If they are browned, then flip (you may have to do this in sections).
Cook 5-7 minutes on other side. Again, do not stir. Once they are browned on both sides and the middle is hot, they're done.
To prepare veggies:
Preheat a large skillet over medium-high heat. Add corn and spinach and stir.
1 cup frozen sweet corn, 6 ounces fresh baby spinach
Cook over medium-high heat for 3-4 minutes or until spinach is just wilted and corn is hot. Add tomatoes and cook another 1 minute.
10 cherry tomatoes
To serve:
Add hash browns to bowl or plate, then veggies either on top or on the side. Serve with BBQ sauce (optional) or salt and pepper.
BBQ sauce
Notes
You could also serve this with ketchup or salsa, instead of the BBQ sauce. All are delicious oil-free condiment options.