One of the reasons I love to travel is that I get to go out to breakfast! Yes, I can get brunch with my hubby or girlfriends here in Denver, but for whatever reason, it just doesn’t seem to happen. Life gets in the way. Don’t get me wrong, there are some really great places in Denver for breakfast. It just seems that I only allow myself to spend the time and money to eat out for breakfast when I’m traveling.
I know breakfast is “the most important meal of the day.” My dad taught my sisters and me to always have a good meal in the morning. Growing up, he always had breakfast ready for us before school. To this day, I still find time to make myself something before I leave for work at 5:00am. It may not be very elaborate, but eggs are always on the menu. I find the protein and minimal sugar keep me going longer.
My husband and I enjoy making breakfast on the weekends. And when I say we, I mean me and he just asks if it’s ready yet . We love hashbrowns but they just take so darn long to make! When you’re hungry in the morning, waiting for them to get golden brown and crispy seems like torture and I end up eating them soggy. Someone suggested that I try them in the waffle iron. Genius! I love this method because I can cut the time in half since it cooks both sides at the same time and I don’t have to use as much oil.
I wanted to add some veggies so I decided to make a skillet with some sautéed kale and mushrooms. You could choose any veggies or toppings you want. Top that with your eggs, a little cheese and voilá! Add a mimosa and pretend you’re on vacay!
- 1 bag Frozen Shredded Hashbrowns- thawed to room temperature
- Spray Cooking Oil of Choice
- Seasoning Salt
- 1 Tbs. Butter
- 1/4 water
- 6-8 Large Kale Leaves, chopped
- 6-8 Mushrooms, spliced
- 4 Eggs
- 1/2 Cup Shredded Chedder Cheese
- Green Onions- for garnish
- Avacado slices
- Turkey Bacon
- Preheat waffle iron on a medium/ high setting.
- Spray both sides of the waffle iron with oil.
- Dry potatoes between paper towels. You can use frozen hashbrowns but they will take longer to cook.
- Arrange a handful of potatoes on the waffle iron and close the lid, You will not be able to completely close the lid. Allow the hashbrowns to cook for about 2 minutes then press the lid down more to form potatoes into the grooves of the waffle iron.
- Allow hashbrowns to cook for about 12 minutes or until golden brown. Sprinkle with seasoning salt.
- While hashbrowns are cooking, melt butter in a small skillet over low/medium heat. Saute the kale and mushroom until the kale is wilted and the mushrooms are soft. Remove from heat and set aside.
- In another small skillet, spray with cooking oil and heat over medium heat.
- Crack eggs into the skillet. Once the whites have turned white, add the water to the pan and cover for another minute or until the whites are cooked but the yoke is still runny. If you like the yoke solid, cook longer until it is cooked to your liking.
- Remove hashbrowns from waffle iron and place on a plate. Top with the sautéed kale and mushrooms, then 2 of the eggs. Sprinkle with cheese and add green onions if desired. Serve with avacado slices and turkey bacon.