Spinach Hash Browns Breakfast Bowl with Corn and Tomato
This spinach hash browns breakfast bowl is a filling and delicious way to get your greens in and fuel your body for the day. Using a non-stick pan is key to cooking up the shredded frozen potatoes without having to use oil.
Servings: 2
Calories: 422kcal
Cost: $3
Equipment
Ingredients
- 20 ounces frozen shredded potatoes
- 8 ounces fresh baby spinach
- 2 cups frozen sweet corn
- 10 cherry tomatoes halved
- sea salt to taste
- black pepper freshly ground, to taste
- BBQ sauce or ketchup, optional
Instructions
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. Let cook for 5-7 minutes on one side. Do not stir.20 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 use tongs to stir and toss gently to allow the spinach to wilt. Season lightly with salt and pepper.2 cups frozen sweet corn, 8 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:
- Divide hash browns between two bowls, then add veggies to both bowls on the side. Serve with BBQ sauce or ketchup drizzled on top.BBQ sauce
Nutrition
Calories: 422kcal | Carbohydrates: 90g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 163mg | Potassium: 1962mg | Fiber: 11g | Sugar: 10g | Vitamin A: 11454IU | Vitamin C: 83mg | Calcium: 155mg | Iron: 7mg
