I know it’s only Thursday, but I’m already excited for the weekend. Saturday night and Sunday I’m going to Cocoa Beach with Whitney and some of her friends. It’s been a year since I’ve seen the beach! So in all my excitement and because I’ll probably be AWOL again this weekend, I’d like to preemptively share a recipe for one of my favorite, easiest weekend breakfast ideas: the amazing hash brown stack.
I love to make big breakfasts on the weekends. My mom got me started on this, since we only get two days a week to sit down with the family and enjoy a big, heaping meal, and not have to go anywhere afterwards. I was inspired by a potato omelet my mom used to make, and changed her slightly lengthy recipe to a simple one I can whip up in 30 minutes.
The best thing about this recipe is you can make is as healthy as you want to. I like mine with chopped vegetables like bell peppers, onions, and tomatoes, but I bet it would be great with broccoli, zucchini or carrots as well.
Since the potatoes take so long to cook, I usually throw the veggies in at 5-minute intervals based on what takes the longest. So onions and carrots would go first. Then mushrooms, bell peppers, zucchini, etc. And last, cheese and tomatoes. This is usually a pretty solid meal in itself, but my boyfriend gets hungry so I served mine with a side of French toast, topped with sauteed apples and bananas.
- oil of your choice (I use coconut oil for its health benefits)
- 1-2 small red potatoes per person
- 1-2 eggs per person
- chopped onions
- diced green bell peppers
- diced tomatoes
- shredded cheese (optional)
- Heat a thin layer of oil in a large pan on medium heat until the oil is hot, but not smoking.
- Chop the potatoes up into long pieces, about 1/8″ to 1/4″ thick, and season with salt and pepper, to taste.
- Toss the potatoes into the pan and saute until they brown.
- About 5 minutes after the potatoes start to cook, toss in the onions and stir.
- Mix in bell peppers about 5 minutes later.
- Depending on how done you like your potatoes, cook for about 20 minutes total, stirring periodically.
- When the potatoes are almost done, top with tomatoes and shredded cheese.
- Crack several eggs over the potatoes and cook to desired done-ness (mine are over easy)
- Serve with bacon, sausage, waffles, toast, or by itself.
What are your favorite breakfast recipes? What breakfast foods to you love to make on the weekends or when you have time?