Ingredients
Equipment
Method
Cook Hash Browns
- 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.
Cook Vegetables
- 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)
Cook Eggs
- 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
Plating
- 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
Notes
The beauty of this recipe is its efficiency. While there are several moving parts, this dish comes together in just 40 minutes for a fast and satisfying meal.