As most of you saw in a recent post where I photographed my fridge and cupboards, I don’t shop in the frozen section. But during our latest camping trip, I bought some frozen diced hash browns to use on the camp stove. At home, I’ll just slice up fresh potato but when camping in sub-zero desert temperatures, I cut myself some slack!
We didn’t end up using it on our trip so this morning I decided to try them out for breakfast. As I got to work on grilling fresh red onion, garlic and coriander for the potato concoction, I noticed the back of the package had a recommended recipe. AND OH MY WORD, no wonder a third of the American public is obese when you have recipes like THIS recommended to them:
If you’re fairly health conscience, you know that any recipe with cheese, bacon, potatoes, sour cream OR mayonnaise is going to be high-calorie. But you’d have to be completely ignorant to not know that having ALL those ingredients in one single recipe is like sending Mr. Heart Attack a perfume-scented invitation to come to your sleepover.
And sleep you will.
For a long time.
In a very large casket.
So I thought I’d share my much healthier recipe with you. Although it’s still a bit of a cheat (because let’s be honest, white potatoes are not your friend), it was amazingly delicious and packed a good amount of protein and healthy fats (unlike the exorbitant amount of BAD fats found in the recipe above!). In fact, the recipe they’ve suggested serves up a brutal 2,660 calories for what looks like about 4 servings. Yeah, that’s 665 calories for basically ZERO nutritional value. In other words, you’d be hungry in about, oh…10 minutes.
At 355 calories, my Rancher’s Breakfast contains 22 g of all good fats and 12 g of protein.
The Rancher’s Breakfast
1/2 tbsp extra virgin olive oil
1/4 cup diced red onion
1 bulb garlic, diced
1 tsp coriander
2/3 cup frozen hash browns
1/4 tsp salt
2 tbsp salsa
1 large egg, fried with coconut oil
1/4 avocado, sliced
fresh cilantro, chopped
1. Warm oil in large sauce pot or high-edged pan over med-high heat. Add onion and cook until translucent, about five minutes. Add garlic and coriander, stirring well.
2. Add hash browns, salt and salsa. Let cook for about 15 minutes, stirring every few minutes until the hash browns are crispy.
3. When those are nearly done, fry a large egg. I use a teeny bit of coconut oil, put the egg in when the pan is hot, add a dash of water and cover with a lid so that the steam cooks the top of the egg.
4. Plate the hash browns, top with fried egg, sliced avocado and fresh cilantro.