While I know I promised those of you on Facebook and Instagram a guide to some of my favorite food spots in the Napa Valley, I decided I would push that back by a few days. I made a super quick, healthy, and incredibly tasty breakfast yesterday, and decided to share that on this cozy Sunday morning.
If you're like me, while you love breakfast foods, you typically stick to the "easy" stuff, smoothies, oatmeal, granola etc, but you don't have too. This breakfast is very quick and easy, the longest step is browning the hash browns, and I will confess I leave them to cook while I go pick out an outfit, brush my teeth, or do some other step of my morning routine. This recipe is so mindless to make, but you will start your day energized, full, and not counting down the minutes until your lunch break!
What's on your grocery list?
- Frozen Shredded Hash Browns ($1.69)
- TJ's Soy Chorizo ($2.29)
- 1 can of Black Beans ($0.79)
- Eggs ($1.69)
- Garlic Olive Oil ($3.99)
- Salt ($1.99)
- Pepper ($1.99)
Ingredients: (I eyeball all the ingredients, so measurement is not necessary)
- 1 1/2 - 2 Cups frozen shredded hash browns
- 1/3 - 1/4 package TJ's Soy Chorizo
- 1/2 - 2/3 can of Black Beans
- 2-4 eggs
- Garlic Olive Oil
- Salt
- Pepper
Instructions:
The "hardest" part of this dish is being patient with the Hash browns, if any of you have any good tips or tricks for getting them brown and crispy quicker, please share!
Turn a large skillet to high heat, and add a generous coating of garlic olive oil then add frozen hash browns.
If you want to stay away from the oil you can forgo this part, but I recommend drizzling garlic olive oil across the top of the hash browns so that they absorb the flavor and become easier to brown once flipped. If you leave the skillet at high heat they brown pretty quickly, add salt and pepper then flip once they have cooked together and can be flipped pancake style with a spatula.
Once both sides are somewhat browned as pictured below, you can flip them more regularly in order to make them crispier where needed, you may also want to consider adding a little more oil.
Next, push the hash browns to one side of the skillet and turn down to medium heat. Add in Soy Chorizo and cook for a couple minutes moving soyrizo around with a spatula so that it doesn't burn. Push soyrizo aside, and add black beans, moving around in order to ensure they don't stick.
Once you have added the black beans, turn heat down to low.
Coat a separate skillet with a bit olive oil spray to ensure your eggs don't stick. Heat to medium-high, then crack eggs into the skillet. Be careful not to stick your fingers into the eggs when you crack them or you may break the yolk, and trust me, you want the runny yolk with this dish.
Once egg white appears set and cooked through (no longer opaque in spots), use a spatula to remove eggs from skillet and plate them on top of the hash browns, soy chorizo, and black beans. Season eggs with a bit of salt and pepper and enjoy!