When you think hash browns what you do think?
Greasy? Starchy? Unhealthy?
That doesn’t have to be the case. This recipe for loaded veggie hash browns will give your breakfast the swift kick it needs to go from heavy to healthy.
Loaded Veggie Hash
Yield: 1 serving
- 1/2 tsp olive oil
- 1 small potato, washed & scrubbed
- 1 medium carrot, peeled
- 1/4 cup diced onion
- 1/4 green bell pepper, diced
- S & P to taste
- Optional: Garlic/Garlic Powder
- Heat olive oil in a medium sized skillet
- While oil is heating, grate potatoes and carrot. Combine in a bowl with onion and pepper.
- Add salt and pepper to veggies. Garlic or garlic powder may be added here as well.
- Add veggies to heated oil, tossing to coat.
- Cook for ~5-7 minutes, flipping veggies every few minutes
- Once crisp, remove from heat and serve warm
Nutrition Information: 150 calories, 3g fat, 29g carbohydrate (5g fiber!), 3g protein
Pair this hash with a gorg runny yolk and some bacon, like I did, and you’re ready to take on the day. Which for me will consist of running errand and packing for South Carolina! Nothing too exciting, just a work conference =[ None the less, I’m up for a change of scenery.
There are few things that I love more than a large plate of decadent breakfast food with a good cup of coffee.
And what if I told you that you could have peanut butter, chocolate, waffles, 20g protein and less than 300 calories all on that plate? Would you be excited? Because that’s what I am about to do.
Like most of my waffle recipes this is made with oats to give you complex carbs to keep you full, applesauce in place of oil to keep it low fat, and a few egg whites for a protein punch.
Peanut Butter Drizzled Chocolate Waffles
Yield: 2 servings
- 1 cup quick oats
- 4 egg whites
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened cashew milk
- 2 tsp vanilla
- 2 tsp baking powder
- 2 tsp stevia
- 1/4 cup unsweetened cocoa powder
- 1/4 cup PB2
- Pulse oats in a food processor until finely ground into oat flour
- Add in remaining ingredients (except PB2) and process until evenly combined
- In a small bowl add water (~3-4 tbsp) to PB2, you will want this to be thinner than what the directions call for
- Pour batter into a heated waffle iron lightly coated with cooking spray, drizzling ~2 tsp of PB2 onto top of batter
- cook according to waffle maker directions
- Dress them up with your favorite toppings!
Nutrition Information 1/2 Per Recipe: 281 calories, 5g fat, 43g carbohydrate, 20g protein