Hash It Out Breakfast Bowl
In recent culinary trends, bowl meals have gained notable traction, captivating a diverse audience with their rich variety and flexibility. These meals often feature a harmonious blend of ingredients, meticulously arranged in a bowl, creating visually appealing and satisfying dining experience.
I initially explored the concept of bowl meals centered around traditional noodle and rice bowls, where I would combine various sauces and toppings to create a satisfying meal. However, as my palate evolved, I found myself drawn to exploring the possibilities that breakfast bowls presented. This deliciously easy hash it out breakfast bowl concept captures the essence of what bowl meals are all about: a perfect blend of flavor, convenience, and personal expression in each bite.
The Step-by-Step Cooking Guide
Spread seasoned and lightly oiled hash browns on the baking sheet lined with parchment paper.
Bake the hash browns in the oven until golden brown.
While the hash browns are baking, you can simultaneously prepare the spinach and tomatoes. In the large skillet, use a little avocado oil and heat on medium-high heat. Add grape tomatoes first, sauté for 1 minute, then add baby spinach, stir occasionally until the spinach is wilted and the tomatoes become tender. This mixture will add a fresh and vibrant flavor to your bowl.
Next, it’s time to scramble the eggs and egg whites. In a bowl, whisk together eggs and egg whites until combined. Pour the mixture into the skillet used for the spinach and tomatoes and cook on medium heat. Stir gently until the eggs are just set. Avoid overcooking to maintain a light, fluffy texture.
Finally, assemble your breakfast bowl. Start by layering the crispy hash browns at the bottom, followed by the sautéed spinach and tomatoes. Top this with the soft scrambled eggs. For added flavor, you may want to add avocado slices, salsa and garnish with cilantro leaves. Enjoy your delicious, nutritious breakfast bowl made in a simple, efficient manner.
Hash It Out Breakfast Bowl
Ingredients
Equipment
Method
- Preheat oven to 400℉.
- Toss 1/2 tablespoons of avocado oil with the seasoned hash browns in a mixing bowl.2 tbsp avocado oil divided, 1 bag seasoned frozen hash browns (28 oz)
- Spread the seasoned hash browns into an even layer on a parchment-lined baking sheet.
- Bake for 40 minutes or until the hash browns are golden brown.
- While hash browns are cooking, heat frying pan with 1/2 tablespoons of avocado oil, on medium high heat.
- Add 1 pint of grape tomatoes to the frying pan and let cook for 1 minute; then add 5 oz baby spinach. Cook until the tomatoes begin to blister and pop, and spinach starts to wilt. Remove from heat and set aside.1 pint grape tomatoes, 1 pkg baby spinach (5 oz)
- Beat 3 eggs with 3/4 cup of egg whites.3/4 cup egg whites, 3 eggs
- Using the same frying pan with medium heat, add 1 tablespoon of avocado oil.
- Pour in egg mixture, let it cook untouched for 30 seconds until the edges start to set. Then use a silicone spatula to gently fold the eggs until just set and still slightly glossy
- Peel and slice the avocado.1 avocado
- To assemble the bowl, use the crispy hash browns as the base of your bowl.
- Top with eggs, spinach and tomatoes, sliced avocado.
- Garnish with salsa and cilantros. (see notes)Fresh Salsa, 1 bunch cilantro
